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The best tex mex recipes - 286 recipes

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In a medium saucepan stir together quinoa and chicken broth

  • 1 1/2 cups dry quinoa*
  • 3 cups low-sodium chicken broth
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 2/3 cups frozen corn, warmed (optional)
  • 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek yogurt or light sour cream (optional)
  • Avocado salsa
  • 3 medium roma tomatoes, diced
  • 1 1/2 medium avocados, diced
  • 1/2 cup chopped red onion, rinsed
  • 1 jalapeño, seeded for less heat if desired and minced**
  • 1 clove garlic, minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro
4.2/5 (8 Votes)

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Similar to soup from Chick Fil A Spice it up by adding some cayenne pepper!

  • 2 TBS olive oil
  • 1 medium onion, diced
  • 1 small can (4.5 oz) diced green chilies
  • 1 ounce taco seasoning, packet
  • 4 (14 oz) cans chicken broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) can northern beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 3 cups chicken, cooked and shredded
  • 1 TB lime juice
  • 1/8 tsp cayenne pepper, optional
  • 2-3 TBS fresh cilantro, chopped
  • 1 can 2% low fat evaporated milk
4.4/5 (7 Votes)

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My family can't have christmas without this special dip

  • 1 c chopped yellow onion
  • 1 c chopped green pepper
  • 2 (8) oz packages cream cheese
  • 1 (10.75) oz can cream of chicken soup
  • 2 c chopped cooked chicken
  • 2 c shredded cheddar cheese,divided
  • 1 (10) oz can diced tomatoes with green chiles, drained
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp chili powder
4.1/5 (21 Votes)

By

Asweetlife

  • 5 poblano peppers (approximately 2 cups, pureed)
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 lb raw boneless, skinless chicken breast, cut into 1/2 inch pieces (OR 3 Cups
  • of cooked cubed chicken)
  • 8 ounces cream cheese, cut into cubes
  • 3 1/2 cups shredded cheddar cheese, divided
5/5 (1 Votes)

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To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat

  • Chipotle Chicken:
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 5 chipotle chiles in adobo sauce, finely chopped
  • 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
  • 3 green onions, thinly sliced
  • 1 tablespoon honey
  • 3 cups coarsely shredded roasted chicken breast
  • (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
  • Quesadillas:
  • Four 10-inch-diameter flour tortillas
  • 3 cups shredded white cheddar cheese (about 12 ounces)
  • 2 avocados, peeled, pitted, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup Mexican crema or sour cream
  • 4 lime wedges
5/5 (1 Votes)

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263 calories, 9 g fat, 39 g protein, 6 g carbohydrates, 2 g fiber

  • 2 pounds boneless, skinless chicken breasts
  • 1 jar (16 oz.) prepared salsa
  • 1 Tablespoon chili powder
  • 1 Teaspoon chicken bouillon concentrate
  • 3 oz. Shredded Monterey Jack Cheese
  • 6 Tablespoons light sour cream
5/5 (2 Votes)

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1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source

  • 3 poblano peppers
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 (32 ounce) cartons chicken broth
  • 2 cups diced roasted chicken breast
  • 2 (11 ounce) cans whole kernel corn
  • with peppers
  • 2 (15 ounce) cans black beans
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 2 cups tortilla chips, for topping
5/5 (1 Votes)

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Brown chicken breasts in hot oil, in large pot with 1 clove garlic, 1 teaspoon chili powder and 1 teaspoon cumin

  • 1 can Kidney beans
  • 1 can Black beans
  • 1 pounds To 2 lb Boneless chicken breasts
  • 2 mediums Onions, chopped
  • 2 Green peppers, chopped
  • 2 Chopped carrots
  • 1 pack Fresh mushrooms (8 oz.)
  • 1 can Tomatoes (28 oz.)
  • 1 can Tomato puree (28 oz.)
  • 1 To 2 Chopped jalapeno peppers
  • 1/2 ½ Stick Butter
  • 2 teaspoons Salt
  • 1/2 ½ teaspoon Pepper
  • 4 teaspoons To 5 ts Chili powder
  • 4 teaspoons Cumin
  • 2 Cloves Garlic, minced
  • 2 tablespoons Brown sugar
4.6/5 (8 Votes)

By

I try and try to perfect this soup

  • 1 tablespoon vegetable oil
  • 1 lb chicken breast fillet (approx. 3 fillets)
  • 1/2 cup diced onion
  • 1 garlic clove, pressed, to taste
  • 4 cups chicken broth
  • 1 cup masa harina
  • 3 cups water
  • 1 cup enchilada sauce
  • 16 ounces Tillamook Cheddar
  • 1 teaspoon salt, to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • GARNISH
  • shredded cheddar cheese
  • crumbled corn tortilla chips
  • PICO DE GALLO
  • 2 medium tomatoes, diced
  • 1/2 cup diced Spanish onion
  • 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
  • 2 teaspoons finely minced fresh cilantro
  • 1 pinch salt
5/5 (1 Votes)

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Serves: 4-6

  • 4 boneless chicken breasts
  • 1 (14oz) can diced tomatoes
  • 1 (4oz) can green chilies
  • 1 (8oz) pkg light cream cheese
  • mexican cheese blend
  • olive oil
  • tortillas
  • non-stick cooking spray
4.3/5 (29 Votes)

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Season chicken with salt and pepper and *poach

  • 3 large chicken breasts
  • poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)
  • 1 jalapeño diced (with seeds scraped out)
  • 4 Tbs cilantro coarsely chopped
  • 1 lime, juiced
  • 1/4 red onion diced fine
  • 1/3 cup mayo (plus a little more if needed)
  • 1 Tbs Dijon mustard
  • 1 tsp cumin
  • salt and pepper
  • 2 ripe avocados (or for a sandwich good French or Italian bread)
4/5 (25 Votes)

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Spicy, cheesy Mexican casserole with cooked chicken, cream of chicken soup, Rotel tomatoes, canned green chiles, ch...

  • 2 to 2 1/2 cups cooked chicken*, chopped or shredded
  • 1 (10 1/2 oz) can cream of chicken soup
  • 1 (10 oz) can Original Rotel tomatoes with green chilies
  • 1/4 cup sour cream
  • 1 (4 oz) can chopped green chiles
  • 1 - 2 teaspoons dry taco seasoning*
  • 2 cups (7-8 ozs) package shredded mild cheddar or Mexican blend cheese, divided
  • Half of a (13 oz) bag of corn tortilla chips (I used Tostitos Restaurant Style)
3.7/5 (420 Votes)

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