It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, dump, heat, and enjoy bold, delicious flavor in no time!

8 Can Chicken Tortilla Soup Ingredients

• Canned Chicken: If you use precooked canned chicken breast, its a one pot meal. But you can make your own chicken or shred rotisserie chicken if you prefer.
• Rotel: Pick your heat level by choosing mild, medium, or hot Rotel.
• Red Enchilada Sauce: Swap with green enchilada sauce if you prefer!

How to Make 8 Can Chicken Tortilla Soup

If you forgot about dinner, don’t worry, just grab the ingredients from your pantry, and let’s get started! And, if you liked this, you have to try my 8 Can Chicken Taco Soup next!

1. Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chilies, black beans, corn, and chicken broth. 
2. Simmer: Stir in the lime juice, cumin, chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 can chicken tortilla soup with tortilla strips and desired toppings!

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8 Can Chicken Tortilla Soup

A hearty, flavorful soup made from simple pantry staples. Just open eight cans, simmer, and enjoy a warm, comforting meal in minutes.

Course Dinner

Cuisine American

Keyword 8 can chicken tortilla soup recipe, easy chicken tortilla soup, easy tortilla soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 13kcal

Ingredients

• 2 (12.5-ounce) cans chicken breast drained
• 1 (10-ounce) can red enchilada sauce
• 1 (10-ounce) Rotel tomatoes and green chilies undrained
• 1 (15-ounce) can black beans drained and rinsed
• 1 (15-ounce) can whole kernel corn drained
• 2 (14.5-ounce) cans chicken broth
• 1 juiced lime
• 2 teaspoons cumin
• 2 teaspoons chili powder
• salt and pepper to taste
• tortilla strips for serving

Instructions

• In a large pot, over medium-high heat, add 2 (12.5-ounce) cans chicken breast, 1 (10-ounce) can red enchilada sauce, 1 (10-ounce) Rotel tomatoes and green chilies, 1 (15-ounce) can black beans, 1 (15-ounce) can whole kernel corn, and 2 (14.5-ounce) cans chicken broth.
• Stir in 1 juiced lime, 2 teaspoons cumin, 2 teaspoons chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
• Garnish with tortilla strips and desired toppings!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store your leftover soup in an airtight container in the fridge for up to 5 days.
• To Reheat: Reheat leftovers over the stove or in the microwave until warmed through.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

More Easy Soup Recipes

If you liked this 8 can chicken tortilla soup, please leave me a comment and give it a star rating to help other readers know they can trust it! Here are a few more soups I’d love for you to try and rate!

Soup

Buffalo Chicken Soup

30 minutes

Soup

Better Than Panera Broccoli Cheddar Soup

45 minutes

Soup

White Lasagna Soup

1 hour

Soup

Beer Cheese Soup

45 minutes

This buffalo chicken soup is about to be your new favorite! It’s creamy, spicy, and loaded with tender chicken and bold flavor, all ready in just 30 minutes. Perfect for busy weeknights, game day, or when you need a cozy meal with a little kick.

Ingredients for Buffalo Chicken Soup

• Hot Sauce: ½ cup of buffalo sauce gives this soup the perfect kick! You can add less for mild or more for spicy, depending on your taste.
• Chicken: This soup’s a snap with rotisserie chicken! Or cook and shred your own chicken breasts if needed.

How to Make Buffalo Chicken Soup

This creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls to go with it!

1. Sauté Veggies: In a large pot over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.
2. Add Seasonings: To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth, and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
3. Add Cream Cheese: Reduce the heat to low and add cream cheese. Whisk until smooth and combined.
4. Stir in Chicken, Garnish, and Serve: Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.

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Buffalo Chicken Soup

Creamy, spicy, and full of flavor, this Buffalo Chicken Soup is an easy weeknight win. Ready in under 30 minutes and perfect for buffalo lovers!

Course Main Course, Soup

Cuisine American

Keyword buffalo chicken soup, buffalo chicken soup recipe, buffalo soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 139kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons unsalted butter
• ½ medium yellow onion, diced
• 2 celery sticks, diced
• 2 medium carrots diced
• 3 cloves minced garlic
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 cups chicken broth
• ½ cup Buffalo sauce
• 2 cups cooked, shredded chicken
• 1 (8-ounce) package cream cheese, cut into small pieces
• chopped green onion optional for garnish
• blue cheese crumbles optional for garnish

Instructions

• In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced, 2 celery sticks, diced, and 2 medium carrots diced. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
• To the pot, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt, ½ teaspoon black pepper 4 cups chicken broth, and ½ cup Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
• Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces. Whisk until smooth and combined.
• Stir in 2 cups cooked, shredded chicken. Garnish with blue cheese crumbles and chopped green onion if desired.

Notes

Storing & Reheating Leftovers

• Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
• Freeze: Store leftovers in a freezer-safe container for up to 3 months.
• Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.

Nutrition

Calories: 139kcal | Carbohydrates: 5g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 1441mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3546IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

More Buffalo Deliciousness

Love that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!

Appetizers

Baked Buffalo Ranch Chicken Taquitos

25 minutes

Appetizers

Buffalo Cauliflower

35 minutes

Dinner

Crockpot Buffalo Chicken Chili

6 hours 10 minutes

Dinner

Buffalo Chicken Enchiladas

30 minutes

Million Dollar Soup is creamy, comforting, and worth every bite! The tomato base is rich and loaded with sausage, cheesy ravioli, and cream. Don’t skip the ricotta on top, it’s the secret that makes this soup so good!

Ingredients Needed

• Italian Sausage: Swap for ground beef or turkey sausage if you like.
• Cheese Ravioli: Frozen ravioli makes this soup quick and kid-friendly.
• Ricotta Cheese: This is a must in my million-dollar soup recipe! It gives the soup its decadent creamy texture.

How to Make Million Dollar Soup

This million dollar soup is warm, hearty, and comes together fast. With the addition of ravioli, your whole family will love it!

1. Cook Sausage, Onion, & Garlic: In a large pot over medium-high heat. Add the ground sausage and onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add garlic and cook for 1 minute.
2. Tomato Paste: Add the tomato paste, continue stirring, and cook for about 1 minute.
3. Add Broth, Tomatoes & Seasonings: Add the chicken broth, crushed tomatoes, and Italian seasoning, then cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
4. Simmer: Stir in the frozen ravioli, heavy cream, parmesan cheese, and spinach, then simmer for 2 more minutes to heat through and wilt the spinach. Top each bowl with ricotta and parmesan.

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Million Dollar Ravioli Soup

A rich and hearty soup made with Italian sausage, cheese ravioli, spinach, and a creamy tomato broth.

Course Dinner

Cuisine American

Keyword creamy ravioli soup, million dollar ravioli soup recipe, million dollar soup recipe, ravioli soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 651kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground Italian sausage
• ½ cup diced onion
• 2 cloves minced garlic
• 1 tablespoon Italian seasoning
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (25-ounce) bag frozen cheese ravioli
• ½ cup heavy cream
• ½ cup grated parmesan cheese plus more for sprinkling
• 2 cups baby spinach
• ricotta cheese for serving

Instructions

• In a large pot over medium-high heat, add the 1 pound ground Italian sausage and ½ cup diced onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add the 2 cloves minced garlic and cook for 1 minute.
• Add the 3 tablespoons tomato paste, continue stirring, and cook for about 1 minute.
• Add the 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Italian seasoning; cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
• Stir in the 1 (25-ounce) bag frozen cheese ravioli, ½ cup heavy cream, ½ cup grated parmesan cheese plus more for sprinkling, and 2 cups baby spinach. Simmer for 2 more minutes to heat through and wilt the spinach.
• Serve in bowls with a dollop of ricotta cheese on top, and a sprinkle of parmesan, if desired.

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store leftover soup in an airtight container in the fridge for up to 3-4 days.
• Stovetop: Reheat over medium heat, stirring, until hot and warmed through. Add broth if too thick.
• Microwave: Heat in 1-minute bursts, stirring, until warmed through.

Nutrition

Calories: 651kcal | Carbohydrates: 25g | Protein: 27g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 2299mg | Potassium: 1218mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2588IU | Vitamin C: 30mg | Calcium: 274mg | Iron: 5mg

More Million Dollar Recipes

Casseroles

Million Dollar Spaghetti

1 hour 15 minutes

Dinner

Million Dollar Chicken Casserole

35 minutes

Dinner

Million Dollar Ravioli Casserole

1 hour

Dinner

Crockpot Million Dollar Pasta

3 hours 20 minutes

Air fryer teriyaki salmon is the best fast and tasty meal! The salmon cooks up perfectly tender with crisp edges, then gets coated in a glossy, sweet-and-savory teriyaki glaze that I know you’ll love!

Ingredients for Air Fryer Teriyaki Salmon

• Ginger: I love using ginger paste because it’s so easy! Grated fresh ginger works great as well!
• Soy Sauce: Low-sodium soy sauce works great.

How to Make Air Fryer Teriyaki Salmon

Ready for a weeknight win? Follow these simple steps to get perfectly glazed, tender salmon. Serve it with rice, stir-fried veggies, or even a refreshing cucumber salad.

1. Make the Sauce: In a medium-sized saucepan, whisk together the soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ginger. Heat over medium-high heat and bring it to a simmer.
2. Thicken the Sauce: In a small bowl, whisk together the water and cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.
3. Prep the Salmon: Lightly spray the inside of the air fryer basket with olive oil spray. Pat the salmon filets dry with a paper towel, then place them skin-side down in the basket.
4. Cook Salmon and Serve: Brush the teriyaki sauce on each filet, then air fry salmon at 390ºF for 7-10 minutes. The internal temperature should reach 145ºF, and the salmon should flake easily with a fork. Brush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish.

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Air Fryer Teriyaki Glazed Salmon

Juicy salmon fillets air-fried to perfection and coated in a glossy homemade teriyaki glaze. A quick 30-minute dinner you can feel good about!

Course Dinner

Cuisine Asian American

Keyword air fryer teriyaki salmon recipe, teriyaki air fryer salmon

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 92kcal

Author Alyssa Rivers

Ingredients

• 4 (4-ounce) salmon filets about 1 pound
• ½ cup low-sodium soy sauce
• ¼ cup brown sugar
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon ginger paste or grated ginger
• 2 tablespoons water
• 1 tablespoon cornstarch
• chopped green onion and sesame seeds for garnish optional

Instructions

• In a medium-sized saucepan, whisk together ½ cup low-sodium soy sauce, ¼ cup brown sugar, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 teaspoon sesame oil, and 1 teaspoon ginger paste. Heat over medium-high heat and bring it to a simmer.
• In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.
• Lightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets dry with a paper towel, then place them skin-side down in the basket.
• Brush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.
• Brush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish.

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350ºF until hot.

Nutrition

Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 1153mg | Potassium: 144mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg

More Easy Salmon Recipes

Keep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes here!

Dinner

Firecracker Salmon

15 minutes

Dinner

Salmon Marinade

32 minutes

Dinner

Pistachio Crusted Salmon

30 minutes

Dinner

Glazed Air Fryer Salmon Bites

31 minutes

Skip the takeout, these Kung Pao Chicken Noodles are spicy, saucy, and loaded with flavor! Tender chicken, chewy noodles, crunchy peanuts, and a kick of heat all come together in one quick and easy dish that’s perfect for weeknight dinners.

Ingredients for Kung Pao Noodles

• Dried Chili Peppers: These are optional, but are traditional in Kung Pao dishes! Also known as Arbol peppers. You can use more or less, depending on your desired spice level.

• Chili Garlic Sauce: You can find this in the Asian section of the grocery store. I used the brand Huy Fong.
• Peanuts: Peanuts are traditionally in Kung Pao recipes, but feel free to use cashews if you prefer!
• Throw in Veggies: Add chopped bell peppers and zucchini with the garlic and dried chili peppers to cook and soften them a bit.

How to Make Kung Pao Chicken Noodles

No fancy techniques required, just quick cooking and big flavor. Follow these easy steps to whip up a bold and delicious dinner:

1. Boil the Noodles: Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar, garlic chili sauce, and cornstarch, then set the sauce aside.
3. Cook the Chicken: Heat a large skillet or wok over medium-high heat, then add the sesame oil and cubed chicken. Cook for 5-7 minutes until the chicken is no longer pink.
4. Add Garlic and Dried Peppers: Add the minced garlic and dried chili peppers, then cook for 2 minutes to soften the peppers.
5. Pour in the Sauce: Pour the sauce over the garlic and peppers. Stir to combine. Heat until the sauce thickens, about 1 minute.
6. Combine and Serve: Add the cooked noodles and peanuts to the sauce, then toss to coat the noodles. Garnish Kung Pao chicken noodles with chopped green onion and red pepper flakes. Serve and enjoy!

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Kung Pao Chicken Noodles

Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of the week.

Course Dinner, Side Dish

Cuisine Asian American

Keyword kung pao, kung pao noodles recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 582kcal

Author Alyssa Rivers

Ingredients

Noodles and Chicken

• 10 ounces spaghetti or linguini noodles
• 1 tablespoon sesame oil
• 1 pound cubed boneless skinless chicken breast 1-inch cubes
• 2 cloves minced garlic
• 6-8 dried chili peppers

Kung Pao Sauce

• ½ cup soy sauce
• ⅓ cup chinkiang vinegar or rice vinegar
• ¼ cup brown sugar
• 1 tablespoon chili garlic sauce (Huy Fong)
• 1 tablespoon cornstarch
• ⅓ cup whole peanuts roasted, unsalted
• chopped green onion and red pepper flakes for garnish

Instructions

• Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
• In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch. Set the sauce aside.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and 1 pound cubed boneless skinless chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
• Add 2 cloves minced garlic and 6-8 dried chili peppers. Cook for 2 minutes to soften the peppers.
• Pour the sauce over the garlic and peppers and stir to combine. Heat until the sauce thickens, about 1 minute.
• Add the cooked noodles and ⅓ cup whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes. Serve and enjoy!

Notes

• In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container. 
• To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

Calories: 582kcal | Carbohydrates: 74g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1765mg | Potassium: 783mg | Fiber: 4g | Sugar: 16g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg

More Asian Recipes

This Kung Poa chicken noodle recipe is just the start! Take your taste buds on a tour with these other delicious Asian-inspired meals.

Dinner

Saucy Asian Meatballs

22 minutes

Dinner

Baked Sweet and Sour Chicken

1 hour 20 minutes

Dinner

The BEST Easy Fried Rice

30 minutes

Dinner

20 Minute Garlic Beef and Broccoli Lo Mein

20 minutes

Tuscan garlic skillet chicken is one of those dinners I make and then wonder why I don’t make it more often. Juicy chicken and sun-dried tomatoes all cook together in one skillet. No heavy cream needed. Just fresh, bold flavor in 30 minutes!

Tuscan Garlic Skillet Chicken Ingredients

• Make it spicy: Add some chili flakes to the dish for some heat!
• Spinach: Add fresh spinach for added nutrition.
• Use Sun-Dried Tomato Oil: Save the oil from your can of sun-dried tomatoes and use it to cook with. It adds tons of flavor!
• What to Serve it With? This chicken goes great with your favorite pasta, Mashed Potatoes, or Mashed Cauliflower.

How to Make Tuscan Garlic Skillet Chicken

This skillet chicken with sundried tomatoes and mushrooms is one of those meals I can throw together last minute. It’s quick, delicious, and always a hit with everyone! Plus, the leftovers make the best hearty, protein-packed lunch the next day.

1. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set it aside.
2. Cook Mushrooms: Add the sun-dried tomato oil to the skillet with the onion, garlic, and mushrooms, and cook until tender.
3. Add Tomatoes & Seasonings: Stir in the sun-dried tomatoes, fire-roasted tomatoes, parmesan cheese, salt, pepper, oregano, and thyme.
4. Simmer and Serve: Place the chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, then add salt and pepper as needed. Garnish with chopped basil.

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Tuscan Garlic Skillet Chicken

Juicy chicken simmered with garlic, sun-dried tomatoes, mushrooms, and a rich Tuscan-inspired sauce, all made in one skillet in just 30 minutes!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword skillet chicken, tuscan garlic chicken, Tuscan Garlic Skillet Chicken, Tuscan Garlic Skillet Chicken recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 188kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 pound thinly sliced chicken breasts
• salt and pepper
• 1 tablespoon sun-dried tomato oil
• ¼ cup chopped onion
• 3 garlic cloves minced
• 12 ounces sliced mushrooms
• ½ cup chopped sun-dried tomatoes
• 2 (15-ounce) cans fire-roasted tomatoes
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• ¼ teaspoon thyme
• fresh chopped basil for garnish

Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Season 1 pound thinly sliced chicken breastswith salt and pepperand cook the chicken in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set aside.
• Add 1 tablespoon sun-dried tomato oil to the skillet with ¼ cup chopped onion, 3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.
• Stir in ½ cup chopped sun-dried tomatoes, 2 (15-ounce) cans fire-roasted tomatoes, ¼ cup grated parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and ¼ teaspoon thyme.
• Place chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, add salt and pepper as needed. Garnish with fresh chopped basil.

Notes

Storing and Reheating Instructions

• Refrigerator: Let the chicken cool completely, then store it in an airtight container for 3–4 days.
• Freezer: Freeze in an airtight container for up to 6 months.
• Reheat: If frozen, thaw overnight in the fridge. Warm over medium heat on the stove until heated through.

Nutrition

Calories: 188kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 562mg | Potassium: 807mg | Fiber: 2g | Sugar: 5g | Vitamin A: 152IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg

More Tuscan-Inspired Recipes

Dinner

Creamy Tuscan Garlic Chicken

25 minutes

Soup

Tuscan Vegetable Chicken Stew

55 minutes

Dinner

Insanely Good Creamy Tuscan Garlic Salmon

25 minutes

Easy

Creamy Tuscan Sausage Pasta

40 minutes

You guys are obsessed with my Korean Ground Beef rice bowls, so I decided I needed a noodle version. Tender beef, savory goodness, and those irresistible Korean flavors all wrapped up in one slurp-worthy Korean Beef Noodle dish.

Korean Beef Noodles Ingredients

• Noodles: Use your favorite noodles! Spaghetti, ramen, or rice linguini noodles work great in this recipe.
• Ground Beef: I prefer lean ground beef, but if you don’t use lean, be sure to drain any excess oil before adding the sauce.
• Cornstarch: Whisk the cornstarch well so it dissolves in the sauce. This helps thicken the sauce so it sticks to the noodles!
• Vegetables: Add in any veggies you want! Cook or stir fry the veggies before tossing them into the noodles. I like to add broccoli, bell peppers, or shredded carrots!
• Add More Heat: If you love spice, add extra red pepper flakes or a drizzle of sriracha sauce.

How to Make Korean Beef Noodles

Making this Korean Beef Noodle recipe is so easy! Simply cook the beef in the sauce, then toss in the cooked noodles. In no time, you’ll have a delicious meal.

1. Cook the Noodles: Boil the linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
2. Cook the Beef: In a large skillet, add the ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in the minced garlic and cook for 1 minute.
3. Add the Sauce: In a small bowl, whisk together the brown sugar,  soy sauce, sesame oil, ground ginger, crushed red pepper flakes, black pepper, and cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
4. Coat the Noodles: Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds for garnish.

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Korean Beef Noodles

Korean Beef Noodles are fast, easy, and perfect for those ‘what’s for dinner?’ nights!

Course Dinner

Cuisine American, korean american

Keyword easy korean beef noodles, korean beef noodles recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 540kcal

Author Alyssa Rivers

Ingredients

• 8 ounces linguine noodles
• 1 pound lean ground beef
• 3 cloves minced garlic
• ½ cup packed brown sugar
• ½ cup soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• sliced green onions and sesame seeds for garnish

Instructions

• Boil 8 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
• In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
• In a small bowl, whisk together ½ cup packed brown sugar, ½ cup soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and 2 tablespoons cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
• Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds.

Notes

Leftover Instructions

• • In the Refrigerator: These Korean beef noodles will stay good in your fridge for about 3-4 days in an airtight container. 

• • To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

Calories: 540kcal | Carbohydrates: 76g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 688mg | Fiber: 2g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg

More Korean-Inspired Recipes

If you loved these Korean beef noodles as much as I did, then I know you won’t be able to get enough of these other Korean recipes. Like my Korean Fried Chicken or Korean Beef Bulgogi, here are a few more to try:

Beef

Korean Ground Beef Stir Fry

20 minutes

Dinner

Slow Cooker Korean Beef

4 hours 10 minutes

Dinner

Korean Beef Lettuce Wraps

25 minutes

Asian

Korean Short Ribs

8 hours 20 minutes

Whether you’ve got 20 minutes or a single sheet pan, these dinners will rescue your night (and your sanity).

Back-to-school season means you’ve got a million things going on and dinner still has to happen. These are my go-to “just get it on the table” recipes. They’re fast, family-friendly, and don’t require anything fancy.

• Ready in 30 minutes or less
• Uses ingredients you probably already have
• Kid-approved and easy to clean up

1. Creamy Tuscan Garlic Shrimp

4.97 from 31 votes

Creamy, garlicky, and done in 20 minutes. This feels like something you’d order at a restaurant, but it’s faster than delivery and everyone always asks for seconds.

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2. Korean Ground Beef and Rice Bowls

4.89 from 708 votes

A total weeknight hero. Ground beef, sweet and savory sauce, and warm rice come together in under 20 minutes. Bonus: it reheats like a dream for lunch tomorrow.

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3. Chicken Pot Pie Pasta

5 from 1 vote

Do your kids hate pie crust? Then this recipe is perfect for them! All the comfort of pot pie, none of the work. This shortcut version uses simple ingredients, and still delivers comfort food on a weeknight.

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4. Lemon Garlic Parmesan Chicken Tenders

5 from 7 votes

Crispy, juicy, and baked or air-fried. These are a hit with kids and adults and you don’t need a drive-thru to get dinner done!

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5. Chicken Bacon Ranch Casserole

5 from 3 votes

Want to make something you know your kids will eat? This casserole has all of their favorites! creamy noodles, bacon, and cheese. Plus, it's ready in less than an hour!

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6. Cheeseburger Sliders

5 from 1 vote

Quick to prep and even faster to disappear. These sliders are perfect for when you want something fun, filling, and totally easy. I always double the recipe because my kids love these SO much!

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7. Cajun Shrimp and Sausage Vegetable Sheet Pan

4.84 from 31 votes

A simple dinner that comes together fast. Everything roasts on one pan with Cajun seasoning for just the right amount of flavor. Easy to prep, easy to clean up and always a solid weeknight choice.

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8. Easy Beef Teriyaki

4.84 from 6 votes

Quick, flavorful, and made with simple ingredients you probably already have. This homemade version beats takeout and comes together in under 30 minutes

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9. Marry Me Chicken Pasta

4.91 from 44 votes

One of the most popular recipes on the site and for good reason! It’s creamy, flavorful, and comes together in one pot with minimal prep.

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Try These Next:

The Best Casserole Recipes

My Favorite Air Fryer Recipes

Weekly Meal Plan: Slow Cooker Meals

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Ingredients Needed

• Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
• Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
• Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
• Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.

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Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.

Course Dinner, Side Dish

Cuisine American

Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 600kcal

Author Alyssa Rivers

Ingredients

Pasta Salad

• 1 (12-ounce) box bowtie pasta
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 cup halved grape tomatoes or cherry tomatoes
• 1 (14.5-ounce) can corn drained
• 1 (14.5-ounce) can black beans drained and rinsed
• 8 ounces cubed cheddar cheese
• 1 large diced red bell pepper
• 1 bunch chopped green onion
• 1 diced jalapeno
• chopped cilantro for garnish

Dressing

• 1¼ cups mayonnaise
• ½ cup bbq sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

• Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
• In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
• In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
• In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
• Pour the dressing over the pasta salad ingredients and toss to combine.
• Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

Side Dishes

Tuscan Pasta Salad

20 minutes

Salads

Elote Pasta Salad

25 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Side Dishes

Creamy Green Goddess Pasta Salad

10 minutes

My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!

Teriyaki Meatball Foil Packet Ingredients

• Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
• Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
• Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
• Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!

How to Make Meatball Foil Packets

Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.

1. Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet. 
2. Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
3. Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
4. Cook: Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!

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Teriyaki Meatball Foil Packets

Easy, meatball foil packets with juicy meatballs, veggies, and sweet teriyaki sauce. Great on the grill, in the oven, or over a campfire!

Course Dinner

Cuisine American

Keyword campfire foil packets, Hawaiian meatball foil packets, meatball foil packets recipe, teriyaki meatball foil packets

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 385kcal

Author Alyssa Rivers

Ingredients

• 32 frozen meatballs
• 1 (20-ounce) canned pineapple chunks, drained
• 1 chopped red bell pepper
• 1 chopped orange bell pepper
• 1 small sliced red onion
• 1 cup Homemade Teriyaki Sauce or store-bought
• chopped green onion for garnish
• sesame seeds for garnish
• cooked rice optional for serving

Instructions

• Preheat the grill to medium-high heat. Cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies.
• Divide the 32 frozen meatballs by placing 8 meatballs in the center of each sheet of aluminum foil. Divide 1 (20-ounce) canned pineapple chunks, 1 chopped red bell pepper, 1 chopped orange bell pepper, and 1 small sliced red onion evenly into each packet.
• Prepare 1 cup Homemade Teriyaki Sauce or use your favorite store-bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture.
• Fold and seal the packets. Bring the two longer sides of the foil together and seal tightly. Next fold in the shorter edges of the foil, making sure there are no openings or gaps.
• Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets and garnish with green onions and sesame seeds. Serve over cooked rice, if desired!

Video

Notes

Storage: Teriyaki Meatball Foil Packets are best served fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat at 350ºF in the oven or pop them in the air fryer to crisp up!

Nutrition

Calories: 385kcal | Carbohydrates: 17g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 2824mg | Potassium: 649mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1871IU | Vitamin C: 79mg | Calcium: 44mg | Iron: 3mg

More Foil Packet Recipes

These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.

Dinner

Hobo Dinner Foil Packets

1 hour

Dinner

Philly Cheesesteak Foil Packs

40 minutes

Dinner

Shrimp Boil Foil Packets

45 minutes

Dinner

Butter Garlic Herb Salmon Foil Packets

25 minutes