Cooking On The Ranch

menu icon
search icon
×

Hearty Southwestern Rotisserie Chicken Soup

By 39 Comments

This Rotisserie Chicken Soup is Ready in 30 minutes . Next time you have a left rotisserie chicken, turn it into this rich tasting chicken soup, with a Mexican flair. Chicken soup with rotisserie chicken is absolutely perfect for a weeknight dinner. Using canned beans, and canned creamed corn and warming spices, you’ll simply love the simplicity of this recipe.

Rotisserie Chicken Soup garnished with cilantro

What You Can Expect From This Recipe

But first, a little rotisserie chicken gratitude. Thank you to those responsible for rotisserie chickens in our market. Those people have created a grab and go situation that makes us all happy during a busy work week.

And chicken soup using rotisserie chicken makes amazing meal. Using leftovers is a life-saver for a quick to the table weeknight meal.

This soup is not just a meal, but a comforting and flavorful experience that brings together the rich and robust flavors of the Southwest.

This easy-to-make soup is a perfect solution for utilizing leftover rotisserie chicken, transforming it into a hearty and satisfying dish. The combination of cooked chicken, canned beans, creamed corn, and warming spices creates, makes this a quick weeknight dinner that will become a go-to favorite.

This is a soup recipe that’s on the table pronto!

This is a recipe idea I swiped from my friend and neighbor, Rosa. Yes, the same Rosa that shared her very popular red chile sauce recipe with all of us.

Let’s take a look.

Ingredients You’ll Need

ingredients to make rotisserie chicken soup
  • Canned Beans: I like to use Great Northern Beans to keep this a white chicken soup recipe.
  • Canned Creamed Corn: I love this ingredient for this soup. Canned creamed corn adds a touch of sweetness and a touch of creaminess. No need to drain the corn at all.
  • Chicken Broth
  • Poblano Peppers: My go-to pepper for most Mexican food recipes, they’re readily available, mild on the heat scale yet full of earthy flavor.
  • Chile Powder: Please use a single variety chile powder rather than chili powder. Chili powder is a blend of spices whereas chile powder (with an e) is a powder made solely from ground chile peppers. New Mexico ground red chili powder is my choice, but Ancho chile powder will work very well here.
  • Mexican Oregano: Mexican oregano has lemon and citrus flavors which always pair well with spicy Mexican recipes.
  • Salt and pepper: To taste.
  • Sour Cream: Please use full fat. You’ll be more pleased with the creaminess it brings to the soup over a thinner low-fat option.
  • Rotisserie Chicken: Use white and dark meat.

Ingredient Swaps and Subs

  • Canned Beans: Use any type of canned beans you’d like for this recipe. Cannellini beans are a good white bean substitute for Great Northern, and you can also use canned pinto beans. For fun, try canned yellow or white hominy in place of the beans. It’s always a welcome addition to any Mexican soup.
  • Broth: Vegetable broth would be a good substitute here. I would advise against beef broth, as it would completely change the flavor profile of this creamy rotisserie chicken soup theme. If you’re watching sodium intakes, use a low sodium chicken broth.
  • Poblano Peppers: Fresh jalapeno peppers would be a good substitute here. If you want to tame the heat, remove the veins and seeds from the jalapenos. Then you have a similar heat profile as the poblano peppers. Use 4 jalapenos in place of the poblanos.
  • Oregano: Most people think that you can simply use regular (Mediterranean) oregano in place of Mexican Oregano. You most certainly can, but a better substitute is Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Sour Cream: Substitute Mexican Crema for sour cream. You can find it in the Mexican Section of the produce department.

Making Rotisserie Chicken Soup – It’s Easy

cooking poblano peppers and onions in a dutch oven.
  1. Step 1: Sautee Vegetables Heat a Dutch oven over medium high heat. One the pan is hot, add 2 Tablespoons of Canola Oil. Once the oil is shimmering, add the chopped poblano peppers and onions. Sautee for about 5 minutes, stirring often.
Adding shredded rotisserie chicken and broth to vegetables for rotisserie chicken soup
  1. Step 2: Add the shredded Rotisserie Chicken meat and the broth.
Adding spices to rotisserie chicken soup
  1. Step 3: Add creamed corn, canned beans, spices and stir. Cook on medium low for about 15 minutes or until flavors are blended and chicken, beans and corn are well heated.

Voila, diner in a jiff.

Tips and FAQ’s

Do I Have To Use Rotisserie Chicken?

This chicken soup recipe will work very well with quick baked chicken breasts. Just set the oven temp to 350 degrees and place two boneless skinless chicken breasts in a casserole dish sprayed with non-stick spray. Salt and pepper and bake until done. Depending on the size of the chicken breast, it will take about 20 to 30 minutes. Let the chicken cool and cut into bite sized pieces or shred. In the meantime you can be gathering ingredients to prepare the soup.

Is Rotisserie Chicken Soup Good For You?

It is. First of all, it’s a good source of lean protein. Especially since you’re removing the skin from the cooked rotisserie chicken. Beans also provide a good source of protein, antioxidants, maintain glucose metabolism, folate which is essential to overall health. And more. Source, Medical News Today.

Tips For Success

  • Using That Chicken Carcass: meat attached and lots of flavor in those bones. Chicken stock from rotisserie chicken is easy to make. Just grab a large soup pot and cover the carcass with enough water to cover. Add a handful of chopped carrots, celery and onion. Some parsley is nice here. Rachel Ray has a nice easy recipe, check it out.
  • How To Reheat This Soup: You can place the soup into individual bowls and heat in the microwave, but I find it much easier to place the leftover soup in a sauce pan and reheat stove top. Just heat until it comes to a simmer, stirring a few times and serve.
  • Storage: If there happens to be any leftovers, after the soup has cooled, simply store in the refrigerator in a sealed container. The soup will keep for 5 days.

What To Serve It With

  • Pair this with a tossed green salad for a simple balanced meal. And dress it with this very popular recipe for Blue Cheese Dressing.
  • Bread is always a welcome side with soup, try this recipe for Cornbread Made with Creamed Corn. Rich and moist, it’s one of the most popular recipes on my site.
Chicken soup with rotisserie chicken.

And if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including one of the most popular chicken soup recipes on my site for Sopa Ranchero, Southwest Chicken Soup.

And if you're looking for a soup recipe to cook when you don't feel like cooking, check this one out for Taco Soup with Ranch Dressing.

Rotisserie chicken soup served in a white bowl garnished with cilantro.
Print Recipe
5 from 5 votes

Southwest Rotisserie Chicken Soup

Rotisserie Chicken Soup is absolutely perfect for a weeknight dinner. Using canned beans, and canned creamed corn, this Rotisserie Chicken Soup is Ready in 30 minutes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 6
Calories: 148kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Canola Oil
  • 2 poblano peppers chopped
  • ½ sweet onion chopped
  • 3 Cups Rotisserie Chicken shredded or cut into bite sized pieces
  • 2 cans Great Northern Beans 2-15.8 ounce cans, drained
  • 14.75 ounce creamed corn 1 can, not drained
  • 29 ounces chicken broth 2 cans
  • ½ teaspoon Mexican Oregano or marjoram
  • ½ teaspoon Chile powder New Mexico or Ancho
  • Salt and pepper to taste
  • ¼ cup sour cream

Instructions

  • Heat a Dutch oven over medium high heat. One the pan is hot, add 2 Tablespoons of Canola Oil. Once the oil is shimmering, add the chopped poblano peppers and onions. Sautee for about 5 minutes, stirring often.
  • Add shredded Rotisserie Chicken meat and the broth to the pan.
  • Add creamed corn, canned beans, spices and stir until well blended.
  • Cook on medium low for about 15 minutes or until flavors are blended and chicken, beans and corn are well heated.
  • Stir in the sour cream and serve immediately.

Notes

Chicken Breasts: Rotisserie chicken soup will work very well with quick baked chicken breasts. Just set the oven temp to 350 degrees and place two boneless skinless chicken breasts in a casserole dish sprayed with non-stick spray. Salt and pepper and bake until done. Depending on the size of the chicken breast, it will take about 20 to 30 minutes. Let the chicken cool and cut into bite sized pieces or shred. In the meantime you can be gathering ingredients to prepare the soup.
If there happens to be any leftovers, after the soup has cooled, simply store in the refrigerator in a sealed container. The soup will keep for 5 days.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 788mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1648IU | Vitamin C: 46mg | Calcium: 49mg | Iron: 2mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rotisserie Chicken Soup … It’s Whats for Dinner

Brown Rice Mushroom Soup Without Cream

By 19 Comments

This is a recipe for easy healthy mushroom soup without cream. Just a simple, brothy luxurious bowl of soup. The secret weapon that elevates this earthy soup from normal to stardom is a splash of sherry. Sherry is a great partner for fresh thyme to season this soup.

Country Mushroom Soup without cream and with brown rice and thyme

This recipe was first published November of 2017 and republished November 2021 with step by step instructions and photos.

How did it happen? It’s six degrees out right now, but I’m not blaming the deep freeze weather for our sudden glut of soup.

We’ve eaten soup every day this week, for lunch, for dinner. And this Country Mushroom Soup actually ended up being our favorite for the week.

This isn’t just your average homemade mushroom soup. With no condensed canned soup, this is a healthy mushroom soup without cream that simply doesn’t skimp on flavor.

Big chunks of mushrooms, simply seasoned with fresh thyme and healthy with brown rice. It’s one of those brothy soups that makes you feel good about eating it.

The secret ingredient is a splash of sherry, and if you like mushrooms, a pure delight.

Sherry is a fortified wine and produced in Jarez, Spain. Sherry elevates a recipe with it’s nutty flavor and smoky back notes.  Don’t hesitate to experiment. It works beautifully with mushrooms, shrimp, crab, or poultry. 

A relatively easy soup that wows the palate. Let’s take a look.

Ingredients to make mushroom soup without cream

Ingredients You’ll Need

  • Chicken Broth: Canned chicken broth makes this an easy fix. Homemade chicken stock will make this even tastier.
  • Button Mushrooms: Purchase whole mushrooms, or pre-sliced to save you time.
  • Onion: Use a sweet or yellow onion.
  • Brown Rice
  • Dry Sherry: Dry Sherry is a white wine from Spain. It has a crisp and nutty flavor and adds a wonderful layer of flavor to this soup.
  • Butter and Oil: Use a neutral oil. Canola or vegetable oil works well here.
  • Fresh Thyme

Ingredient Substitutions

  • Broth: Use vegetable broth to make this a vegetarian mushroom soup.
  • Mushrooms: The best mushrooms for soup: I’ve always used white button mushrooms (Crimini) for this soup, however, mushrooms labeled Baby Bella would work beautifully here.
  • Rice: You most certainly can substitute white rice for brown rice for this soup. Adjust cooking time for white rice according to package directions. However, still toast the rice with the onions before adding broth.
  • Sherry: If you simply don’t have sherry, you can substitute white wine, brandy or dry vermouth. Please don’t use cooking sherry. Buy the real stuff.
  • Fat: This recipe calls for both butter and oil. You can either use all butter or all oil if you wish.
  • Thyme: Fresh is always best, but if you don’t have fresh thyme, you can easily substitute dried thyme. Dried herbs are often more concentrated and potent than fresh, so substitute one teaspoon dried thyme for the 1 tablespoon of fresh.

Step By Step Instructions

cooking onions and brown rice for mushroom soup
  1. Step 1: Toast The Brown Rice: Heat a large sauce pan, I use my 6 qt. Le Creuset Dutch Oven, over medium high heat. Once the pan is hot, add the butter and the oil. Once the butter is melted and bubbly, add the chopped onions and brown rice. Toast the onions and brown rice for about six minutes, stirring consistently.
cooking mushrooms for mushroom soup.
  1. Step 2: Cook The Mushrooms: Add the sliced mushrooms and cook until just starting to brown. Stir consistently. This should take about 5 – 7 minutes.
Adding broth to make mushroom soup without cream.
  1. Step 3: Add the broth and thyme. Cover the pan and let is simmer on low for 25 minutes or until rice is tender. Add sherry and thyme and simmer uncovered for 10 minutes.

Voila! Done! Easy healthy mushroom soup for a weeknight dinner that feels like a fancy restaurant meal.

Tips and FAQ’s

How Do You Brown Mushrooms?

Please make sure to sautee the mushrooms until they’re starting to brown around the edges. This means that most of the moisture has been cooked from the mushrooms and the texture has changed from spongy to somewhat crisp. This is important because mushrooms are a sponge, and once you add the broth, if the mushrooms are not browned properly, the texture will be a bit rubbery, spongy.

Why Is This A Healthy Mushroom Soup?

Mushrooms are low in sodium, naturally fat free, naturally low calorie and loaded with vitamins, minerals and antioxidants. Crimini mushrooms are a source of zinc, which is vital nutrient for our immune system. Source: WebMD And making a mushroom soup without cream, makes this a super nutritious option.

Is This Mushroom Soup Vegetarian?

Even though there’s no meat in this soup, you’ll need to switch out Vegetable broth for Chicken Broth to make this a vegetarian mushroom soup.

Tips For Success:

  • If you’re purchasing whole mushrooms, don’t rinse them with water to clean them. Mushrooms are like a sponge and will soak up the water which will compromise the texture. Use a dry paper towel to wipe the mushrooms clean. To make this soup easier than easy, I usually purchase pre-sliced mushrooms.
  • Working With Fresh Thyme: To make quick work of adding fresh thyme to this recipe. Hold a stalk of thyme at the top, with the leaves pointing up. Simply run your fingers down the stalk pulling the leaves down with your fingers. The leaves will easily come off the stalk

Storage and Reheating

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat stovetop, or in a microwave.
  • Since this is a mushroom soup without cream, this recipe will freeze very easily. Store in a freezer safe container for up to 3 months. Let soup thaw overnight before reheating.

What To Serve With Country Mushroom Soup

Soup can be served with bread and a simple tossed salad. Take a look at this beautiful Hearts of Palm Salad, and this Cornbread Recipe with Creamed Corn.

Recipe, Mushroom Soup Without Cream

Mushroom soup with brown rice garnishes with thyme

I hope you give this healthy mushroom soup recipe a try. It’s one of the first soup recipes we make as soon as the temperature changes in November. And making this healthier version of mushroom soup without cream will make you feel all healthy inside.

This soup is dairy free, gluten free, and Whole 30 friendly.

More Delicious Healthy Soup Recipes

I consider soups to be my specialty, so if you’re looking for even more recipes, don’t miss my category for soup recipes. You’ll find lots of mouthwatering recipes, including the most popular on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Brown rice mushroom soup without cream garnished with fresh thyme.
Print Recipe
5 from 14 votes

Brown Rice Mushroom Soup Without Cream

This is a recipe for easy brown rice mushroom soup without cream that is also healthy and luxurious.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 234kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion rough chopped
  • 1 pound button mushrooms wiped clean and sliced
  • 1 Tablespoon fresh thyme leaves of 1 teaspoon dried thyme
  • ½ cup brown rice
  • 6 cups chicken broth
  • ¼ cup dry Sherry
  • Salt and pepper to taste

Instructions

  • Over medium high heat, heat a dutch oven until just getting hot. Add butter and olive oil. When oil mixture is hot, add onion and brown rice. Toast the onion and rice stirring consistently, about 5 – 6 minutes.
  • Turn the heat down to medium and add the mushrooms. Cook until just browned. About 5 minutes more. Stirring frequently.
  • Add chicken broth and thyme and simmer covered about 25 minutes or until rice is tender.
  • Stir in Sherry and season with salt and pepper. Simmer on low uncovered for 10 minutes.

Notes

Canned Broth: If using canned broth, use three 14.5 ounce cans and make up the small difference with water to equal the 6 cups. Add a little more water if needed to make this a brothy soup.
Browning Mushrooms: Please make sure to sautee the mushrooms until they’re starting to brown around the edges. This means that most of the moisture has been cooked from the mushrooms and the texture has changed from spongy to somewhat crisp. This is important because mushrooms are a sponge, and once you add the broth, if the mushrooms are not browned properly, the texture will be a bit rubbery, spongy.
Working with Mushrooms: If you’re purchasing whole mushrooms, don’t rinse them with water to clean them. Mushrooms are like a sponge and will soak up the water which will compromise the texture. Use a dry paper towel to wipe the mushrooms clean. To make this soup easier than easy, I usually purchase pre-sliced mushrooms
Working with Fresh Thyme: To make quick work of adding fresh thyme to this recipe. Hold a stalk of thyme at the top, with the leaves pointing up. Simply run your fingers down the stalk pulling the leaves down with your fingers. The leaves will easily come off the stalk. 

Nutrition

Calories: 234kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1589mg | Potassium: 793mg | Fiber: 2g | Sugar: 4g | Vitamin A: 346IU | Vitamin C: 36mg | Calcium: 49mg | Iron: 2mg

Country Mushroom Soup Without Cream …It’s what’s for Dinner.

Gulf Coast Style Oven Baked Rice

By 2 Comments

This oven baked rice recipe is an easy, foolproof, hands off method to produce rice that’s tender and fluffy in texture. Gulf Coast Style Rice is a more garlicky and traditional Mexican rice recipe than our Tex-Mex tomato-y version labeled “Mexican Rice”, or “Spanish Rice”.

Spoiler alert: Using chicken broth rather than water to cook the rice brings way more flavor.

bowl of white rice that's been baked in the oven and garnished with parsley

Cooking rice on the stove top most certainly works … sometimes. It works if you get the heat level just right. If you have a sauce pan with that perfectly tight fitting lid, and if you have the time to watch it so it cooks perfectly. And without rice stuck to the bottom of the pan, without boiling over, and with no al la dente chewy grains.

Learning how to bake rice in the oven simplifies the entire rice-cooking process. It’s hands off, easy and gives you more time to tend to those tacos or enchiladas that you’re cooking for dinner.

I have found oven baked rice just as easy, just as fluffy, just as delicious as using a rice cooker. And if you’re like me, you don’t have much room for one more “kitchen gadget”, like a rice cooker.

Here’s why it works so well:

  • Sauteeing or “toasting” the raw rice before cooking will allow the grains to cook up light and separate.
  • Using chicken broth rather than water adds more fat and flavor.
  • And the even and surrounding heat of the oven seems to treat each and every one of those little grains of rice with equal attention.

Once I tried oven baked rice, I’ve never looked back at that stove top. It’s a Rick Bayless recipe, from his cookbook Mexican Everyday, which he has labeled Gulf Coast Style White Rice.

This is a recipe for oven baked rice is one that I’ve used for years. Let’s take a look.

Ingredients You’ll Need

Ingredients to make oven baked rice
  • Chicken Broth
  • Medium Grain Rice, such as Arborio.
  • Olive oil
  • Salt
  • Garlic
  • Sweet Onion, or yellow onion
  • Parsley

Ingredients Subs and Substitutions

  • Oil: Want a richer oven baked rice, use butter, duck fat or even Crisco or Lard.
  • Parsley: Switch out parsley with cilantro.
  • Rice: If you don’t have a medium grain, you can substitute a long grain rice such as Jasmine or Basmati. If using long grain rice, increase broth to 2 cups. Don’t use a short grain rice such as a sushi rice product. The end result will be sticky or clumpy.

How To Cook Rice In The Oven

Toasting rice and onions for oven rice
  1. Step 1: Toast the Rice and Onions: I like to use my three-quart Dutch oven. Starting stove top and then transferred to the oven, it eliminates the use of a baking dish. Heat the pan over medium high heat until hot. When the pan is hot, add the oil. Once the oil is shimmering, add the rice and onion. Stir frequently until the grains of rice turn from translucent to milky white, about five minutes. Don’t let the rice brown. Add the garlic, stir and cook until fragrant. About one minute.
adding chicken broth to oven rice
  1. Step 2: Add chicken broth and stir.
Baked rice garnished with parsley
  1. Step 3: Bake and Serve: Cover with a tight fitting lid and bake for 25 minutes. Remove from oven and let stand five minutes. Fluff and garnish with chopped parsley.

Baked Rice Recipe, FAQ’s

How Do You Reheat Rice?

It’s easy. Just place the amount of rice that you wish to reheat in a microwave safe bowl. Break up any lumps with a fork. Sprinkle with a little water and reheat in 15-second increments until rice is heated through.

Can Rice Be Frozen?

Absolutely yes. I like to place leftovers in a Ziploc freezer bag so I can press out the air and store in the freezer flat. It will keep in the freezer for a couple of months. Leftover rice makes great fried rice.

How Long Will Baked Rice Keep In The Refrigerator?

Up to 4 days.

How To Add Vegetables to Cooked Rice

  • Adding Vegetables To Baked Rice: Here’s what I like to do. When I start to make this recipe, I put one cup of frozen peas and carrots in a bowl. I use the the frozen peas and carrots that are packaged together and the carrots are small diced. The time they spend outside the freezer while you prepare and cook the rice will be ample to thaw them out enough to add to the rice once its cooked.
  • Once you remove the rice from the oven, let the rice sit for five minutes. Remove lid and pour in the peas and carrots and fluff. Place the lid back on the pan and let it sit for another couple of minutes. The heat from the baked rice will warm the delicate peas and carrots.

Tips For Making Oven Baked Rice

  • Follow the ratios in the recipe card below, not on the package.
  • I like to use butter instead of oil, it adds a buttery flavor and the higher fat content will keep those individual grains of rice from sticking.
  • If you don’t have a heavy pan with a heavy lid, like a Le Creuset Dutch Oven, cover the pan with foil and then the lid. This will help keep the steam inside the pan, which will benefit the texture of the rice.
  • Always let rice rest for 2 – 3 minutes after you remove it from the oven. Then fluff it with a fork.

Recipe for Oven Baked Rice, (Gulf Coast Style White Rice)

Oven baked rice garnished with parsley

More Mexican Food Side Dishes

And if you’re interested in even more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes, including another great recipe for Mexican Food, for Mexican Mac and Cheese with Tomato Sauce.

Oven baked rice in a white serving bowl garnished with parsley.
Print Recipe
5 from 1 vote

Gulf Coast Style Oven Baked Rice

Baking rice in the oven is an easy, hands off method to produce rice that's tender and fluffy in texture. Your rice side dish for dinner just got a lot easier.
Prep Time10 minutes
Cook Time30 minutes
resting time5 minutes
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 6
Calories: 179kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ Tablespoons Olive or butter, duck fat, or even Crisco or lard.
  • 1 ½ Cups Medium grain rice Arborio
  • 1 small white onion chopped, about 1 cup
  • 2 cloves garlic peeled and fine chopped
  • 1 ¾ cup Chicken both
  • Salt to taste
  • 3 Tablespoons Flat leaf parsley chopped, for garnish or cilantro

Instructions

  • Preheat oven to 350 degrees and position a rack in the middle of the oven.
  • Set a medium 3-quart ovenproof saucepan over medium heat on the stove top.
  • Once the pan is hot, add the oil. Once the oil is shimmering, add the rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white. About 5 minutes. To keep the overall end appearance white, don't let the rice brown.
  • Add the garlic and stir until fragrant. About 1 minute.
  • Add the chicken broth and about 1 teaspoon salt. Stir a couple of times and let the mixture come to a full boil.
  • Cover the pan and set in the middle of the oven.
  • Bake 25 minutes. Remove from oven and stand 5 minutes.
  • Fluff the rice with a fork and sprinkle with chopped parsley. Serve immediately.

Notes

Tips For Success:
  • Follow the ratios in the recipe card below, not on the package.
  • I like to use butter instead of oil, it adds a buttery flavor and the higher fat content will keep those individual grains of rice from sticking.
  • If you don’t have a heavy pan with a heavy lid, like a Le Creuset Dutch Oven, cover the pan with foil and then the lid. This will help keep the steam inside the pan, which will benefit the texture of the rice.
  • Always let rice rest for 2 – 3 minutes after you remove it from the oven. Then fluff it with a fork.

Nutrition

Calories: 179kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 255mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven Baked Rice Recipe … It’s Whats For A Side Dish

Dorito Taco Salad Made With Catalina Dressing

By 48 Comments

This Dorito taco salad with Catalina Dressing is an old family favorite. This is the original taco salad recipe from the 70’s and is most certainly a crowd favorite. Ground Beef, fresh lettuce, chili beans and Doritos mixed with a sweet and zingy Catalina dressing and you’ve got a winner.

Old fashioned taco salad with doritos.

This recipe was first published November of 2010 and updated October 2021 with new step by step photos.

The last time I made this Dorito taco salad with Doritos and Catalina Dressing, I was wearing bell bottom jeans which had been split at the hem to insert a flowered cloth panel to make them even more bell bottomed, a tie-dyed t-shirt that I dyed myself and Cat Stevens was playing in the background “Ooo baby baby it’s a wild world”.

Talk about nostalgia, between this recipe and boxed Kraft Macaroni and Cheese is what I lived on while receiving my higher education.

Why Catalina Dressing Makes This Salad Pop

This version is the original recipe for taco salad, which I’m assuming we found on a Kraft Catalina Dressing bottle. However we found it, it was a staple because it’s easy and it’s delicious, it makes a large batch and it’s inexpensive to make.

Catalina dressing is a tomato based dressing that is similar to French dressing but a little darker in color, tangier and a little sweeter. It also get a little kick from a dash of hot sauce or chile powder. It’s sweet flavor brings a wonderful combo of sweet and salty when combined with the chips, ground beef and taco seasoning.

Once assembled the salad has it all, sweet, salty, creamy, crunchy and full of Mexican style flavors.

We love anything taco inspired a our house and this salad fits that bill. It’s one of our favorite taco salad dishes.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make taco salad with Doritos
  • Catalina Dressing: I like to make homemade my Catalina Dressing Recipe. You can also purchase bottled Kraft brand at the grocery store. A good substitute is bottled dressing labeled Western Dressing. I have also used French dressing.
  • Canned Beans: Please look for canned beans labeled “beans in chili sauce”, or “ranch style beans” If you can’t find those, a can of pinto beans or red kidney beans, drained, will work.
  • Ground Beef: If you’re opposed to eating beef, ground chicken or turkey will work great in this recipe. You can also make this vegetarian by using a plant based meat substitute.
  • Cheese: I like shredded cheddar for this recipe, but a mix of Monterey Jack or Pepper Jack and cheddar would be good here.
  • Taco Seasoning: Again, I like to make the best Homemade Taco Seasoning, but simply use a packet of your favorite brand from the grocery store to season this taco meat.
  • Lettuce: A mix of Romaine and Iceberg lettuces are good here.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Variations

Packages of Doritos and Fritos with chips coming from the top

You can use either Doritos or Fritos brand chips for this recipe. I’ve used both when I make this and I simply couldn’t tell which I prefer. Either are good here.

Dorito Taco Salad With Catalina Dressing, Step by Step Instructions

Browning beef onions and green chile peppers.
  1. Step 1: Brown the ground beef: In a large skillet over medium heat. Add the ground beef and the chopped onion and cook until beef is no longer pink. I snuck some chopped green chile peppers into the mix. The recipe doesn’t call for this, but I just couldn’t help myself. Set aside.
Adding taco seasoning to browned ground beef.
  1. Step 2: Add taco seasoning and ½ cup of water. Stir well and cook for about 15 minutes.
Adding beans in chile sauce to ground beef
  1. Step 3: Add the beans in chile sauce (undrained and not rinsed) and stir until the beans have blended with the ground beef mixture. Continue cooking until the beans are heated through.
Chopped romaine lettuce and iceberg lettuce in a large wooden salad bowl.
  1. Step 4: Build that salad: Start by placing the chopped lettuce in your favorite large salad bowl.
Making old fashioned catalina taco salad
  1. Step 5: Load up those greens with the ingredients. Browned ground beef meat and bean mix, sliced olives, chopped tomatoes and the taco chips. We like Nacho Cheese flavored Doritos for this recipe.
Old Fashioned taco salad with catalina dressing
  1. Step 6: Add the Catalina Dressing and with salad tongs, mix well until the ingredients are well coated.
Old fashioned taco salad with doritos
  1. Step 7: Add Cheese: Top the salad with grated cheese and serve immediately.

Tips For Success

  • Let the beef and bean mixture cool down a bit before adding it with the lettuce. You don’t want it so hot that it will wilt the lettuce.
  • Use a salad spinner or paper towels to dry those salad greens. Removing as much moisture as you can will help keep the lettuce crisp once it’s dressed.
  • Add ons: If you’re looking to embellish this Dorito Salad, try topping it with a dollop of sour cream, guacamole or even fresh cubed avocado.
  • This recipe can easily be double to make a Taco Salad to feed a crowd.
  • Don’t go overboard with the Catalina Dressing. Too much can make the salad soggy
  • You can break up the Doritos, but don’t over crush them. The dressing will slightly soften the chips. If the chips are crushed, you’ll end up with soggy chips.

How To Make Dorito Taco Salad Ahead?

Just follow this layering method for prep-ahead. Add the cooled ground beef and bean mixture in a large bowl. Add the salad greens, olives and tomatoes. Refrigerate. Right before serving, add the tortilla chips and the dressing and toss well. Sprinkle on the cheese and serve.

FAQ’s

Will This Dorito Taco Salad Keep Well?

Unfortunately not, once you dress the salad it will not be crunchy the next day. Trying to save leftovers for the next day just doesn’t work well. The vinegar in the dressing will wilt the salad leaves and the tortilla chips will also become soggy.

What Flavor Of Doritos Should I Use?

The classic Nacho Cheese is preferred. But use your favorite.

Can I Make This With Canned Tomatoes

You’ll be very disappointed if you do. Canned tomatoes are cooked and using them will compromise the fresh texture of this salad.

Taco Salad With Doritos and Catalina Dressing

This Taco Salad can be prepared with Doritos or Fritos. And you can still find bottled Catalina Dressing on the salad dressing aisle at your market. But if you can’t find it, I urge you to make Homemade Catalina Dressing. It’s easy.

And if you’re looking for more salad recipes, don’t miss my salad category. You’ll find lots of fresh recipes, including the most popular on my site for Louisiana Sunburst Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Original taco salad recipe made with catalina dressing in a wooden salad bowl.
Print Recipe
5 from 10 votes

Original Taco Salad Made with Catalina Dressing

Taco Salad with Catalina Dressing is an old taco salad recipe from the 70's. Everyone loves a good Mexican salad and this recipe is most certainly a crowd favorite. Ground Beef, fresh lettuce, chili beans and Fritos or Doritos mixed with a sweet and zingy dressing and you've got a winner. This Dorito salad recipe is an old family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: Southwestern
Servings: 8
Calories: 457kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground beef lean
  • 1 cup Sweet onion chopped
  • 1 package taco seasoning mix or two tablespoons homemade taco seasoning
  • ½ cup water
  • 1 cup fresh tomato diced
  • 2 cups Catalina dressing
  • 15 ounce beans in chili sauce drained but not rinsed
  • 1 ½ cups cheddar cheese grated. We like sharp cheddar here.
  • 9.25 ounce bag Dorito Corn Chips Nacho cheese flavor, or Fritos
  • ½ cup black olives sliced
  • 1 head romaine lettuce rinsed and torn into bite sized pieces. I like to combine romaine and iceberg lettuce here.

Instructions

  • Brown hamburger and onion in fry pan. Add taco seasoning, and water. Simmer until thick (about 15 ). Stir occasionally so it doesn't stick.
  • Add beans in chili sauce and stir into the meat mixture after it's thickened. If using red navy beans or pinto beans without the sauce, drain before adding to the meat mixture.
  • Place lettuce in a large bowl and add cooled beef and bean mixture. You don't want the beef to be so hot that it will wilt the lettuce.
  • Add taco chips, chopped tomatoes and olives. Mix in enough Catalina Dressing to generously coat the ingredients. Top with grated cheddar cheese.
  • Serve immediately.

Notes

Let The Beef Cool: Let the beef and bean mixture cool down a bit before adding it with the lettuce. You don’t want it so hot that it will wilt the lettuce.
Can This Salad Be Made Ahead Of Time? It can. Just place the salad in a large bowl and add the cooked ground beef bean mixture, olives, tomatoes. Refrigerate and right before serving, add the tortilla chips and the dressing and mix well. Sprinkle on the cheese and serve.
Will This Dorito Salad Keep? Unfortunately not. Once you dress the salad, trying to save leftovers for the next day just doesn’t work well. The vinegar in the dressing will wilt the salad leaves and the tortilla chips will also become soggy. 
Dress it up: If you’re looking to embellish this Dorito Salad, try topping it with a dollop of sour cream or guacamole.
Lettuce tip: Use a salad spinner or paper towels to dry those salad greens. Removing as much moisture as you can will help keep the lettuce crisp once its dressed.
 

Nutrition

Calories: 457kcal | Carbohydrates: 26g | Protein: 16g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1435mg | Potassium: 439mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7627IU | Vitamin C: 9mg | Calcium: 199mg | Iron: 2mg

Dorito Taco Salad With Catalina Dressing …It’s What’s For Dinner.

Whole Foods Smoked Mozzarella Pasta Salad with Creamy Parmesan Sauce

By 20 Comments

This is a recipe for Whole Foods Smoked Mozzarella Pasta Salad that you find in their take-out food section. With creamy parmesan sauce and fresh spinach, this is a unique and hearty pasta salad that can be made in advance.

Whole foods smoked mozzarella pasta salad with spinach

This post was first published August of 2018 and updated October 2021 with new step by step instructions and photos.

What You Can Expect From This Recipe

Most pasta salads conjure up images of elbow macaroni salad covered in a traditional thick overly mayonnais-ed sauce. Believe me, I love these types of pasta salads, but if you’re like me, you’re always looking for something a bit more exciting.

A homemade pasta salad that’s new and interesting to bring to the next potluck or serve at your next back yard bbq. A make-ahead pasta salad that’s served cold.

Something that travels well. Something that will spark a conversation.

After all, pasta is delicious and a pasta salad can be outstanding.

This salad uses penne pasta and the creamy Parmesan sauce is addictive with flavor. And this is a pasta salad with fresh spinach.

This Whole Foods Smoked Mozzarella Pasta Salad, completely reinvents the classic in a way that will have pot-luckers clamoring for seconds and asking for the recipe.

So What’s Different About This Penne Pasta Salad?

  • To start with…Perfect little cubes of smoked mozzarella. This is where you get to practice your knife skills. Cut each little cube of cheese as close to the same size as you can. And make them small cubes. You don’t want to those cubes of cheese to overwhelm, but blend in with the other ingredients in each and every bite.
  • Penne pasta. Penne pasta is great for a pasta salad. Not only does the tube shape soak up the sauce, it’s sturdy enough to stand up to the thickest and creamiest dressing.
  • The Parmesan Dressing: A beautiful combination of grated Parmesan cheese, mayo and white wine vinegar.
  • A pasta salad with Spinach and chopped roasted red bell pepper brings color and excitement to finish the salad.

Ingredients You’ll Need

Ingredients to make penne pasta salad with smoked mozzarella
  • Fresh Spinach
  • Grated Parmesan Cheese: You’ll need Parmesan for both the parmesan sauce and the pasta salad.
  • Roasted Red Bell Pepper: Purchase jarred roasted pepper or make things super easy and pick up a roasted red bell pepper from the olive bar.
  • Penne Pasta
  • Mayonnaise
  • Smoked Mozzarella Cheese: Buy a good quality smoked mozzarella, like Belgioioso Smoked Mozzarella. With a light brown color on the outside and milky texture and flavor inside. The hickory smoked flavor of this cheese is delicious and not too overwhelming.
  • White Vinegar: Vinegar is an acid which will brighten and flavors and add a tang to the dressing.
  • Parsley
  • Garlic
  • Spices: Chile Powder, Salt and Pepper

Ingredient Swaps and Substitutions

  • Pasta: Use any sturdy pasta shape for this recipe A good substitute would be cavatappi, fusilli, rotini or elbow macaroni.
  • Vinegar: White wine vinegar, champagne vinegar or even apple cider vinegar will work in this recipe. Just avoid a red vinegar as it will add color.
  • Chile Powder: I use a New Mexico red chile powder for most recipes in my kitchen. If you don’t have access to New Mexico powder, use ancho chile powder or cayenne.
  • Smoked Mozzarella Cheese: Smoked Mozzarella can be hard to find. A good substitute is smoked gouda.
  • Roasted Red Bell Pepper: If you simply can’t find roasted red bell pepper, slow roast cherry tomatoes, like I did for this Pasta with Slow Roasted Tomatoes.

How To Make Whole Foods Smoked Mozzarella Pasta Salad

How to make dressing for smoked mozzarella pasta.
  1. Step 1: Make The Dressing: Add the ingredients to make the pasta dressing to a blender or food processor. Those ingredients are Parmesan cheese, parsley, mayo, vinegar, garlic and red chile powder, salt and pepper.
Blender dressing for whole foods penne pasta salad.
  1. Step 2: Blend until smooth. Process the mixture until you have a creamy consistency and everything is well blended. You can also use a food processor for this. And by the way, this makes a great salad dressing.
Cooking penne pasta for pasta salad.
  1. Step 3: Cook the pasta according to package instructions. Drain the pasta reserving ½ cup of the cooked pasta water. Run cold water over the draining pasta to cool it down. You want the pasta cool enough so that when you add the smoked mozzarella, it won’t melt the cheese.
Adding vegetables to cooked penne pasta.
  1. Step 4: Combine Veggies and Pasta: Place the cooked penne pasta into a large mixing bowl. Add the spinach and roasted red bell pepper.
Adding cheese to cooked penne pasta to make pasta salad.
  1. Step 5: Mix Ingredients: Add the smoked mozzarella and Parmesan cheese.
Adding dressing to penne pasta salad.
  1. Step 6: Add The Sauce: Pour the sauce over the bowl of pasta and the vegetables.
Mixing all ingredients to make whole foods smoked mozzarella pasta
  1. Step 7: Gently Mix. Using a large spoon, gently turn the ingredients so the sauce will coat the pasta and the vegetables.

FAQ’s

How Can I Keep The Cheese From Melting Into Hot Pasta?

Make sure the pasta has cooled to room temperature before adding the smoked mozzarella. If the pasta is too warm, the cheese will melt. You want an end result with perfect little solid cubes of goodness.

What Kind Of Parmesan Should I Use?

Good Question! Use a wedge of good quality Parmesan Cheese. Not a container of pre-shredded Parmesan. The quality of flavor will be noticeably superior.

Why Save The Cooked Pasta Water?

Don't toss out all of that pasta water. It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish. With that said, once you’re done mixing this salad together, if it seems a little stiff or dry, just add ¼ cup (at a time) of the pasta water to make it even creamier.

Can Whole Foods Pasta Salad Be Made In Advance?

Yes. Once the salad is mixed together, seal the top of the bowl with plastic wrap and place in the refrigerator until ready to serve. The salad can be made a day in advance.

Do I Need To Cook The Spinach Before Adding To The Salad?

No, spinach is a very delicate vegetable and the heat from the pasta will be enough to wilt and soften it.

Tips For Success

  • Make this recipe easy by purchasing a jar of roasted red red bell pepper. Or better yet, if your grocery store has an olive bar, you can usually find a pan of roasted red bell peppers there.

Storage

  • Seal well with plastic wrap and store in the refrigerator. This salad will stay fresh for up to two days.

Smoked Mozzarella Pasta Salad

Whole Food Penne Pasta Salad with Smoked Mozzarella

I hope you give this Whole Foods Pasta Salad recipe a try. It’s a very special penne pasta salad recipe and a pot-luck crowd pleaser. The manager at Whole Foods told me it’s one of their best selling pre-made side dish offerings.

More Summer Pasta Salad Recipes

And if you’re looking for more pasta recipes, don’t miss my Pasta Category you’ll find lots of great recipe ideas for pasta sides or main course pasta recipes. Including the most popular pasta recipes on my site for Chicken Fajita Pasta. Easy to make and a great family meal.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of Whole Foods Smoked Mozzarella Pasta Salad.
Print Recipe
4.77 from 17 votes

Whole Foods Smoked Mozzarella Pasta Salad

Creamy Smoked Mozzarella Pasta Salad with Penne Pasta, baby spinach, roasted red bell pepper and an outstanding Parmesan cream sauce. This unique and hearty pasta salad recipe, that can be made in advance, will wow guests at your next pot luck. A Whole Foods Recipe.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 8
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • THE PARMESAN DRESSING:
  • ¼ cup parmesan cheese grated
  • ½ cup parsley chopped
  • ½ cup mayonnaise
  • ¼ cup white wine vinegar
  • 2 cloves garlic minced (1 teaspoon)
  • 1 Pinch New Mexico Red Chile Powder or cayenne
  • salt and freshly ground pepper to taste
  • THE SALAD:
  • ½ pound penne pasta
  • 2 cups baby spinach packed, washed and stemmed
  • 2 small roasted red bell pepper diced
  • ½ pound smoked mozzarella cheese diced, or smoked gouda
  • ¼ cup grated parmesan cheese

Instructions

  • Prepare cheese and vegetables. Rinse the spinach and pat dry or use a salad spinner. Chop the roasted red bell pepper. Cut the smoked mozzarella into small cubes and grate the Parmesan cheese. Set aside.
  • TO PREPARE THE PARMESAN DRESSING
  • Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, red chile powder, and salt and pepper. Use a blender or food processor to blend the dressing creamy and smooth.
  • TO PREPARE THE SALAD
  • In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta, reserving ½ cup of the cooked pasta water, into a colander. Run cold water over it until pasta comes to room temperature. Let the pasta drain well.
  • In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, smoked mozzarella and grated parmesan. Add sauce and stir well.
  • If the pasta salad seems dry or stiff, add some of the cooked pasta water to the salad, ¼ cup at a time. The starchy water will make things creamier.

Video

Notes

Can this salad be made in advance? Yes. Once the salad is mixed together, seal the top of the bowl with plastic wrap and place in the refrigerator until ready to serve. The salad can be made a day in advance. This is where the pasta water trick come in handy. If you add some of the pasta water to the salad, it will be less likely to dry out overnight.
Make sure the pasta has cooled to room temperature before adding the smoked mozzarella. If the pasta is too warm, the cheese will melt. You want an end result with perfect little solid cubes of goodness.
Why Save Cooked Pasta Water? It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish. With that said, once you’re done mixing this salad together, if it seems a little stiff or dry, just add ¼ cup (at a time) of the pasta water to make it even creamier. 
Storing Leftovers: Seal well with plastic wrap and store in the refrigerator. This salad will stay fresh for up to two days.

Nutrition

Calories: 304kcal | Carbohydrates: 23g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 454mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 11.6mg | Calcium: 204mg | Iron: 1.1mg

Whole Foods Smoked Mozzarella Pasta Salad … Its what’s for a side dish