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Creamy Chicken Tortilla Soup with Rotel

By 34 Comments

Creamy Chicken tortilla soup with Rotel, creamed corn and a healthy dollop of sour cream elevates a typical tortilla soup recipe. Predictable with Hatch chiles and all of your favorite Southwestern spices, this is a recipe perfect for cool weather and busy weeknights.

Top Tip: Purchasing quality spices to insure you’re serving a show stopping bowl of soup.

Mexican Chicken Tortilla Soup topped with sour cream and sliced jalapenos

What You Can Expect From This Recipe

My secret to a great chicken tortilla soup is to give it a creamy spin. And I accomplish that with the use a can of undrained creamed corn. But the real creamy factor comes once the soup has been served by adding a healthy dollop of sour cream.

It’s Fast: Thanks to the grocery store and the convenience of canned goods, this stovetop chicken tortilla soup recipe, that’s an easy fix, worthy of a weeknight meal, as it’s on the table in about 45 minutes.

And once the chicken breast is cubed, it cooks quickly and you’re on your way to a soup that’s intoxicating with flavor.

The Chile Peppers: We’re lucky out here in the West, we have easy access to roasted Hatch Chile Peppers. I always have a supply of them in the freezer. If you can’t find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chiles. Purchase mild, medium or hot to accommodate your heat tolerance.

Warming Spices: You’ll find a very good flavor balance of warming Southwestern spices.

This simple one-pot chicken tortilla soup is a perfect bowl to cozy up to. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Mexican Chicken Tortilla Soup
  • Creamed Corn: 1 small can
  • Chicken Broth: 2 small cans, around 30 ounces
  • Canned Chopped Tomatoes: Fire roasted tomatoes are always a good choice.
  • Rotel Tomatoes: 1 can. The can marked “original” is what I buy. It packs some heat, so start with ¼ can then add more to the level of your heat tolerance.
  • Sweet Onion: Chopped
  • Roasted Green Chile Peppers: Preferably Hatch Chiles.
  • Sour Cream
  • Neutral Oil: Such as canola.
  • Garlic: Chopped
  • Spices: Ground cumin, chile powder, chili seasoning and Mexican Oregano
  • Chicken: 1 ¼ pounds
  • Toppings: Avocado, purchased or homemade tortilla strips, crushed tortilla chips, sliced jalapeno peppers, cilantro, limes for squeezing.

Ingredient Subs and Swaps

  • You’ll find Chimayo Chile Powder listed in this recipe, which can be difficult to find. But please don’t let that stop you from making this tortilla soup. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you’re after the heat of Chimayo, try a pinch of cayenne. Chipotle Chile powder will give it a smoky flavor.
  • I also include regular Chili Powder in this recipe. Chili powder with an “i” is a blend of spices and a mixture we commonly use to season Beef Chili Soup.
  • Please look for Mexican Oregano next time you’re in the store. And keep a supply on hand whenever you cooking up any Mexican themed recipe. Mexican oregano is different than traditional “regular” oregano as it has a grassy and citrus note, rather than the sweater and anise flavors of Mediterranean oregano. Its flavor profile is suited for Mexican food. Taste them side by side sometime. If you don’t have Mexican oregano, substitute Marjoram rather than Mediterranean oregano. Marjoram follows suite with the citrus flavor notes.
  • Use Chicken breasts, chicken thighs or both. And even meat from a Rotisserie chicken works great to makes this an even quicker fix.
  • Sour Cream: Ever try Mexican crema? You’ll find it in the Mexican produce section, its lighter in texture and carries a tangier flavor.

How to Make Creamy Chicken Tortilla Soup, It’s Easy

frying chicken with onions to make Mexican Chicken Tortilla Soup.
  1. Step 1: Heat a Dutch oven or your favorite soup pot over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering add the chopped onions. Cook the onions, stirring often until they start to soften. About 3 minutes. Add the pieces of chicken. Don’t stir for 2 minutes, allowing the chicken to obtain a sear on one side. Stir the chicken and let cook 3 more minutes. Add the garlic and cook until fragrant. About 1 minute.
Adding chicken broth and spices to chicken tortilla soup.
  1. Step 2: Turn down heat a bit, pour in chicken broth and add spices. Let this simmer for about 5 minutes to blend flavors.
Adding creamed corn and tomato products to chicken tortilla soup.
  1. Step 3: Add canned tomatoes, part of the can of Rotel tomatoes, creamed corn and chopped chile peppers. Give it a good stir and simmer, uncovered for 15 minutes. It’s ready to serve.

Riffs For Chicken Tortilla Soup

This recipe lends itself to improvisation, here are some ideas.

  • Add a can of black beans. rinsed and drained.
  • A sprinkle of sliced black olives would be a nice addition.
  • A little grated cheese never hurt anything, try cheddar or muenster. Muenster is a great creamy white melting cheese. A sprinkle of Cotija cheese is good here as is Monterey Jack Cheese.

Pro Tip

To add an additional layer of chicken flavor, use bone-in, skin-on breasts or thighs or both. The bones and skin are full of flavor. Just sautee the onions, add the garlic until fragrant, then add the chicken broth and spices. Place the chicken into the pan and cook for about 20 minutes or until cooked through. Remove the chicken and once cool enough to handle, remove the skin and shred the chicken from the bones. Return the chicken pieces to the soup and let simmer for a few minutes to reheat.

How Do You Store Chicken Tortilla Soup?

Refrigerator: For any leftovers, simply place in an air tight container (minus toppings) and store in the refrigerator. It should stay fresh for 4 – 5 days.
Freezer: Place any leftovers in an airtight container and freeze for up to 3 months. Thaw in refrigerator overnight and reheat stovetop in a saucepan.

Can I Thicken This Soup?

This is a brothy Mexican Chicken Tortilla soup. If you’d like it a little thicker, add a tablespoon of masa harina. Masa harina is a traditional Mexican flour used to make tortillas. Just whisk in a tablespoon until blended.

3 bowls of Mexican Chicken tortilla soup topped with sour cream and jalapeno slices

If you love soups as much as we do, check out my Soup Category. You’ll find lots of delicious cozy comfort food recipes, including the most popular on my site of Hatch Green Chili.

More Southwestern Soup Recipes

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.

Creamy chicken tortilla soup with rotel tomatoes.
Print Recipe
5 from 3 votes

Creamy Chicken Tortilla Soup with Rotel

Easy Creamy Chicken Tortilla Soup, perfect for a weeknight fiesta.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican
Servings: 8
Calories: 978kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Neutral oil Such as canola, vegetable oil or avocado oil.
  • 1 ¼ pound boneless skinless chicken breasts
  • 1 large sweet onion chopped
  • 4 cloves garlic diced
  • 30 ounces chicken stock homemade or canned broth. Use either two cans of chicken stock, or a 32 ounce box container.
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican Oregano or marjoram
  • ½ teaspoon Chimayo Chile powder A single belnd red chile powder
  • 1 teaspoon chili seasoning A blend of spices used to season chili soup
  • 15 ounce can chopped tomatoes undrained
  • ½ can Rotel tomatoes undrained.
  • 1 teaspoon Kosher salt or more if needed
  • 14.74 ounce can creamed style corn undrained
  • 4 Hatch chile roasted, peeled and chopped. Or 1 -4 ounce can chopped green chiles.
  • Corn chips sour cream, chopped cilantro, diced avocado for topping

Instructions

  • Heat a Dutch oven over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering, add chopped onions and cook until starting to turn tender, about 5 minutes.
  • Add the pieces of chicken. Don't crowd the meat and don't stir for 2 minutes, allowing the chicken to obtain a sear on one side. Stir the chicken and let cook 3 more minutes. Add the garlic and cook until fragrant. About 1 minute.
  • Turn down heat a bit, pour in chicken broth and add spices. Let this simmer for about 5 minutes to blend flavors. Add kosher salt to taste.
  • Add canned tomatoes, Rotel tomatoes, creamed corn and chopped chile peppers. Give it a good stir and simmer, uncovered for 15 minutes. Taste and adjust seasonings if need, it's ready to serve.
  • Ladle soup into soup bowls, top with hand crushed corn chips or multi-colored tortilla strips. Stir in a dollop of sour cream, top with diced avocado and sprinkle with cilantro. A squeeze of lime will bring a pleasant bright flavor.

Notes

Tips For Success: 
  • Chimayo Chile Powder can be difficult to find, so please don’t let that stop you from making this recipe. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you’re after the heat of Chimayo, add in a pinch of cayenne.
  • Use only a portion of the can of Rotel Tomatoes, or enough to satisfy your heat tolerance.If I use the whole can, it simply makes the soup too spicy for us.
  • We’re lucky out here in the West, we have easy access to Hatch Chile Peppers. If you can’t find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
  • I also like to purchase a rotisserie chicken to make this soup. It cuts down on the cooking time. Before you start the cooking process, remove and shred the meat from a rotisserie chicken. You’ll need about 4 cups. Since the chicken is already cooked, add it after you cook the onions and proceed with the recipe without searing the chicken. 

Nutrition

Calories: 978kcal | Carbohydrates: 205g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 4006mg | Potassium: 3160mg | Fiber: 20g | Sugar: 53g | Vitamin A: 1793IU | Vitamin C: 122mg | Calcium: 299mg | Iron: 12mg

Chicken Tortilla Soup Recipe … It’s What’s For Dinner

This recipe was first published June of 2010 and republished December, 2021 with new photos and step by step instructions.

Overnight Blueberry French Toast Casserole With Maple Syrup Custard

By 41 Comments

With cream cheese and a maple syrup custard, this easy overnight blueberry French Toast Casserole is irresistible with flavor. And a beautiful choice for feeding a breakfast or brunch crowd. This is a make ahead recipe, prepared the night before, all you need to do is pop it in the oven the next morning.

Overnight Blueberry French Toast with an egg and blueberry syrup

What You Can Expect From This Recipe

For all you breakfast lovers, having a few easy make-ahead breakfast recipes to serve guests sure comes in handy. Some of my favorites are Overnight Make Ahead Breakfast Burrito Casserole, and Hatch Green Chile Quiche with Bacon.

Dig out that 9 x 13 casserole pan and cube a loaf of French bread for this easy French toast bake.

All you need are some eggs, blueberries and cream cheese, enough room in the refrigerator to let it set overnight. And a hot oven the next morning. Once baked you’ve got a delicious indulgent breakfast.

Why You’re Going To Love This Overnight Blueberry French Toast

  • It’s made with chunks of crusty French Bread to soak up an easy egg-y maple syrup custard.
  • It’s full of sweet fresh blueberries.
  • It’s a make ahead overnight blueberry french toast, which means you have time to spend with guests or family while it bakes the next morning.
  • It makes enough to feed the entire family … and then some.
  • This recipe is ridiculously easy to prep and prepare.
  • Cutting French bread into cubes makes this an easier option than using full slices of bread.
  • Soft and fluffy on the inside with a little crunch-y crust on the top = texture perfect.
  • With 2 bars of cream cheese, this casserole is creamy decadent treat. You’ll savor every bite.
  • This French toast is drizzled with homemade blueberry syrup. It’s incredible. And easy to make.
  • No matter what your ability level is in the kitchen, this is a recipe that is easy to make and will impress your guests.

Ingredients You’ll Need

Ingredients to make blueberry french toast casserole
  • One dozen large eggs.
  • Maple Syrup: Use pure maple syrup please.
  • Milk: Full fat or 2%
  • Cream Cheese: 2 8-ounce blocks.
  • Blueberries: Fresh is best.
  • French Bread

Step by Step Instructions

French bread and blueberries in a 9 x 13 casserole
  1. Step 1: Cut bread into chunks and add half to a greased 9 x 13 x 2 casserole dish. Sprinkle in the blueberries and cubed cream cheese.
Cubed french bread, blueberries and cream cheese in a casserole dish.
  1. Step 2: Top with the remaining half of the French bread cubes.
Custard with eggs, milk, vanilla and maple syrup
  1. Step 3: Make the maple syrup custard: In a large bowl, combine the eggs, maple syrup and milk. Using a whisk, mix until smooth.
Pouring maple syrup over make ahead blueberry french toast casserole.
  1. Step 4: Pour the maple syrup custard over the bread, cream cheese and blueberries. It’s ready to cover with foil and refrigerate over night.
Baked blueberry french toast casserole in a 9 x 13 casserole pan.
  1. Step 5: The next morning, bake according to directions. While the casserole is baking, make the easy homemade blueberry syrup.

Ingredients to Make Homemade Blueberry Syrup

Ingredients to make homemade blueberry syrup.
  • Fresh Blueberries
  • Sugar
  • Cornstarch
  • Butter
  • Water

To make the syrup: In a small saucepan, combine sugar, cornstarch, and 1 cup water over medium high heat. Cook stirring occasionally, 5 minutes or until thickened. Stir in 1 cup fresh or frozen blueberries and simmer, stirring occasionally, 10 minutes or until most berries burst. Add butter and stir until butter is melted.

You may prepare this syrup up to 1 day in advance, refrigerate and gently reheat in the microwave before serving.

Pro Tips:

  • Use day-old bread. If the bread is too fresh (soft), the casserole may be a little mushy in texture.
  • To make easy work of cutting cream cheese into cubes, wait until the last minute to remove it from the refrigerator. And even a 15 minute rest in the freezer will make it easier to cube.
  • Add a little squeeze of fresh lemon juice or lemon zest to the Blueberry syrup. It will brighten the flavor.
  • Serve both the homemade blueberry syrup and maple syrup for a choice for guests to drizzle over the casserole.

FAQs

What type of bread is best for French Toast?

I like a crusty french bread baguette. Buy the bread a day or two in advance so the bread isn’t too soft. In France, French bread is usually served daily in the household. To avoid throwing out bread, the French would make French toast. Brioche or challah bread are a very popular choice for French toast. They are sturdy enough for the custard. Don’t use a soft white bread such as a commercially packaged and sliced white bread.

Why is my French toast casserole soggy?

The bread you used was probably not old enough. Again, its best to use a stale bread that’s had a day or two to dry out. A dryer bread will hold the custard better.

Can I use frozen blueberries for this recipe?

Yes. Blueberries are a delicate fruit. You can add them frozen or thawed.

How To Store and Freeze

  • Place any left over casserole in an air-tight container and refrigerate for up to three days.
  • This blueberry French toast will also freeze well. Wrap any leftovers in plastic wrap or place in an air-tight container. Freeze for up to two months. As with any freezer foods, let the casserole thaw overnight in the refrigerator. To reheat, place the casserole in a 300 degree oven and let it gently reheat. A microwave also works to reheat individual servings. I really like using a 50% power setting on the microwave to reheat anything.

 Recipe for Overnight Blueberry French Toast Casserole with Maple Syrup Custard

Blueberry french toast bake with bacon and a fried egg

This easy and impressive overnight blueberry French toast is about to make you very popular and you’ll want to make it over and over again.

This sweet and savory casserole is a natural flavor combo alongside salty bacon or better yet, Homemade Turkey Breakfast Sausage.

More Breakfast Recipes You May Enjoy

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.

Overnight Blueberry French Toast with an egg and blueberry syrup
Print Recipe
5 from 4 votes

Overnight Blueberry French Toast Casserole with Maple Syrup Custard

This easy blueberry overnight French toast bake is a beautiful choice for feeding a breakfast or brunch crowd. Prepared the night before, all you need to do the next morning is pop it in the oven to bake.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 8
Calories: 451kcal
Author: Lea Ann Brown

Ingredients

  • 12 ounces French bread Cut into 1-inch cube.
  • 2 8-ounce packages cream cheese chilled and cut into 1-inch cubes
  • 3 cups fresh blueberries rinsed and drained, divided. You'll need one cup to make homemade blueberry syrup.
  • 12 large eggs
  • ⅓ Cup maple syrup
  • 2 Cup milk whole fat works best
  • For Homemade Blueberry Syrup
  • 1 Cup sugar
  • 2 Tablespoon cornstarch
  • 1 Cup water
  • 1 Cup fresh blueberries rinsed and drained
  • 1 Tablespoon unsalted butter
  • a squeeze of fresh lemon juice or lemon zest optional, to brighten flavor

Instructions

  • Grease 13 x 9 baking pan. Place half the bread cubes evenly in prepared pan.
  • Scatter cream cheese cubes over bread and sprinkle with 2 cups blueberries. Arrange remaining bread cubes over blueberries.
  • Make the custard: In a large bowl combine eggs, maple syrup, and milk. Whisk to blend. Pour evenly over the bread, blueberry, cream cheese mixture in the casserole pan.
  • Cover with foil and chill overnight.
  • To Bake: Preheat oven to 375 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes longer. Or until puffed and golden brown.
  • Remove from oven and let set about 10 minutes before serving.
  • To Make Syrup: Meanwhile, in a small saucepan, combine sugar, cornstarch, and water over medium high heat. Cook stirring occasionally, 5 minutes or until thickened.
  • Stir in 1 cup blueberries and simmer, stirring occasionally, 10 minutes or until most berries burst. Add butter and lemon juice or zest (if using) and stir until butter is melted. You may prepare this up to 1 day in advance, refrigerate and gently reheat. Transfer to serving bowl.
  • Plate French Toast on individual serving plates and offer with both blueberry and maple syrups. Serving this with bacon and sausage makes a complimentary meal.

Notes

Tips For Success: 
  • Use day-old bread. If the bread is too fresh (soft), the casserole may be a little mushy in texture.
  • To make easy work of cutting cream cheese into cubes, wait until the last minute to remove it from the refrigerator. And even a 15 minute rest in the freezer will make it easier to cube.
  • Add a little squeeze of fresh lemon juice or lemon zest to the Blueberry syrup. It will brighten the flavor.
  • Serve both the homemade blueberry syrup and maple syrup for a choice for guests to drizzle over the casserole.
How To Store and Freeze: 
  • Place any left over casserole in an air-tight container and refrigerate for up to three days.
  • This blueberry French toast will also freeze well. Wrap any leftovers in plastic wrap or place in an air-tight container. Freeze for up to two months. As with any freezer foods, let the casserole thaw overnight in the refrigerator. To reheat, place the casserole in a 300 degree oven and let it gently reheat. A microwave also works to reheat individual servings.

Nutrition

Calories: 451kcal | Carbohydrates: 74g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 343mg | Potassium: 315mg | Fiber: 3g | Sugar: 45g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 3mg

Overnight Blueberry French Toast Casserole … It’s Whats For A Holiday Breakfast

Green Beans With Bacon and Brown Sugar

By 13 Comments

A perfect blend of sweet and savory flavors, this recipe for Green Beans with Brown Sugar and Bacon is a perfect green bean side dish to compliment any main course event. If you love a sweet and salty flavor combination. I think you’ll agree that this is the best canned green beans side dish recipe you’ll find.

Brown sugar green beans with bacon makes a great Holiday side dish, and so does this recipe for Scalloped Potatoes, No Cheese. It’s perfectly creamy and perfectly traditional.

Brown sugar green beans with bacon in a casserole dish, using canned beans.

Why This Recipe For Green Beans with Brown Sugar and Bacon Is Special

This recipe for Green Beans With Brown Sugar and Bacon is hands down another one of our favorite side dishes to serve year round for a family meal side dish, and a tradition at our Thanksgiving table for over 40 years.

It’s a Southern Style green bean recipe combining sweet, salty and savory flavor. The balance of brown sugar, bacon and butter balance the ingredients for a crowd pleasing side. It’s simply a great holiday side dish.

It’s a simple recipe and it’s a crowd pleasing recipe.

  • This recipe uses canned green beans. Just simply drain off the liquid = easy peasy.
  • This is an old fashioned green bean side dish that will feed a crowd. Calling for 6 cans of green beans, this easily serves 8 people.
  • Aside from frying the bacon, it’s somewhat of a dump and bake style recipe. Combining all of the ingredients and it’s off to the oven.
  • Prep time is quick. It’s ready for the oven in around 15 minutes.
  • The end flavor is an irresistible sweet and salty combo.
  • A perfect side dish for any season and any holiday.
  • There’s bacon involved … nuff said there.

Table of contents

Ingredients Needed

Ingredients to make green beans with bacon and brown sugar
  • Bacon. Just use your favorite brand. Whatever brand you use, it will add a smoky bacon-y flavor.
  • Canned Green Beans: Makes this recipe super easy.
  • Brown Sugar: I’ve used both light brown sugar and dark brown sugar for this recipe. Either works fine and brings a caramelized sweet flavor.
  • Soy Sauce: Green beans with soy sauce not only seasons them salty, but adds a layer of umami flavor. Using tamari sauce makes this a gluten free green beans recipe.

Tips for Perfect Green Beans with Brown Sugar and Bacon

  • How To Make Real Bacon Bits: I like to slice the bacon into pieces and then fry it. As opposed to frying strips of bacon and then cutting it. Bacon can be a bit ornery to slice, but if you put it in the freezer for about 30 minutes before cutting it, it will be much more manageable.
  • Use a good quality knife, or kitchen shears to slice or cut the bacon strips into pieces. No need to separate the individual slices. Cut the bacon into ½ inch pieces.
  • Use thick cut bacon for a meatier end-result.
  • Be sure to drain the canned green beans well, a colander works well here.

Variations and Substitutions

  • Maple Syrup Substitute: Replace brown sugar with maple syrup for a richer sweet flavor profile.
  • Vegetarian: Use plant based bacon in place of pork bacon.
  • Turkey Bacon: Don’t eat pork? Turkey bacon is a great substitution here.

Step by Step Instructions, It’s Easy

Mixing brown sugar and soy sauce for green beans with bacon.
  1. Step 1: In a small bowl, combine brown sugar, soy sauce, garlic powder and melted butter.
Mixing soy sauce to make brown sugar green beans with bacon.
  1. Step 2: Using a whisk, mix together until smooth.
Placing canned beans in a casserole dish to make green beans with brown sugar and bacon.
  1. Step 3: Add drained canned green beans to your favorite casserole dish. I like to use my Sur-la-Table 4-quart dish as you’ve got more room to stir and serve without spillage. A Pyrex 9 x 13 Pyrex will work, but it will be crowded. Spread the beans out evenly in the pan.
Adding soy sauce mix with green beans in a casserole dish to make green beans with brown sugar.
  1. Step 4: Pour the brown sugar, soy sauce, butter mixture over the beans.
Adding cooked bacon to green bean casserole with brown sugar.
  1. Step 5: Leaving the bacon grease behind, sprinkle cooked and crumbled bacon over the top of the beans. Using a large spoon, gently stir the mixture together.
  2. Step 6: Bake for 40 minutes, uncovered, at 350 degrees and serve. Voila, you’ve got a delicious green beans and bacon recipe, a casserole style side made easy using canned green beans and bursting with flavor.

Tip: The recipe is best made by frying raw bacon. It adds a little fat and pure bacon flavor the recipe needs. If you must used store purchased bacon bits, soften them by frying in ¼ cup butter then continue with recipe.

What To Serve with Brown Sugar Green Beans with Bacon

This practically goes with about any main course. Chicken, beef, or pork. Try them with Oven Baked Pork Tenderloin, or Old Fashioned Meatloaf, or Chicken Veloute Supreme. For a starch, serve alongside Garlic Butter Slow Cooker Baked Potatoes. And of course your Thanksgiving Turkey.

Tips For Success

  • Cooking Bacon: Watch the bacon carefully when cooking. Use a medium low heat. Don’t over cook the bacon or you’ll add a burnt flavor to the beans. And don’t undercook. If the fat isn’t rendered the bacon will be soggy or flabby if not crisped properly.
  • Soggy Beans: The only reason you’d end up with soggy beans is if the casserole is simply cooked too long.
  • Warming Trays are such a useful tool for Holiday gatherings. When serving this recipe buffet style, place it on a warming tray to keep warm. I love my warming tray for any type of gathering, and use it more than I thought I would. I am an Amazon affiliate. If you purchase this product using the link, I receive a small commission at no extra charge to you.
  • Scaling Recipe: If you have a large casserole dish, this recipe is easy to double. It’s also easy to cut the ingredients in half for a smaller batch.

FAQS

Can I Make This Recipe Ahead Of Time?

Absolutely. And since I’m always making this for a group of people, that’s what I do. Just prepare the this recipe per directions. Cover with plastic wrap and store in the refrigerator until ready to bake. The ability to make this green bean recipe in advance makes it a great choice for hectic Holiday meals.

Can You Freeze This Recipe?

Yes. If you have left-overs, just place them in an air-tight container and freeze. They’ll last for about 6 months in the freezer.

Can I Adapt This Recipe To Use Fresh Green Beans or Frozen Green Beans?

Fresh: Just wash and trim the ends of the green beans and snap them in half. Boil the fresh beans in salted water for about 30 minutes or until beans are tender. Drain and proceed with the recipe. Frozen: Just let the green beans thaw at room temperature for about 30 – 45 minutes. Then proceed with recipe.

Storage and Leftovers

  • Store any leftover green beans in an airtight container in the refrigerator for up to 4 – 5 days. Reheat slowly in a saucepan stove top, or in a microwave safe container in 30 second increments until hot.
  • These beans will also freeze well. I like to use a zip-lock style freezer bag. These bags are easy to squeeze the air out and will lay flat to save room in the freezer. Be sure to label the bag with contents and date.

Green Beans With Brown Sugar and Bacon

I hope you give this easy green bean side dish recipe a try. It’s truly the best canned green beans recipe I’ve found.

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. You’ll find lots of great ideas, including one of the most popular recipes on my site for Broccoli Cheez Whiz Casserole.

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 sugar green beans with bacon in a casserole dish.
Print Recipe
5 from 9 votes

Green Beans With Brown Sugar and Bacon

Old Fashioned Green Bean Recipe, with bacon and a sweet and sour dressing. A side dish that will compliment any meat entree.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 242kcal
Author: Lea Ann Brown

Ingredients

  • 90 ounces canned green beans 6 small cans. Drained
  • 10-12 slices of bacon regular or thick cut will work
  • ⅔ cup brown sugar
  • ¼ cup butter melted
  • ¼ cup soy sauce or tamari to make this gluten free
  • 2 teaspoons garlic powder or granulated garlic

Instructions

  • Preheat oven to 350 degrees.
  • Cut bacon into ½ inch pieces and fry until nice and crispy.
  • While the bacon is cooking, open and drain the green beans, then spread them out into a 3 quart casserole dish. A 9 x 13 Pyrex will work but it will be crowded. I like to use a 4 quart dish so I have more room to stir and serve without spillage.
  • In a small bowl, whisk together the brown sugar, melted butter, soy sauce and garlic powder. Pour it over the green beans.
  • After the bacon is crispy, use a slotted spoon to sprinkle it over the green beans. Stir the beans to distribute the sauce and the bacon. Bake the beans uncovered for 40 minutes.

Notes

Tip for Cooking Bacon for Bits:
  • I like to slice the bacon into pieces and then fry it. As opposed to frying strips of bacon and then cutting it. Bacon can be a bit ornery to slice, but if you put it in the freezer for about 30 minutes before cutting it, it will be much more manageable.
  • Use a good quality knife, or kitchen shears to slice the bacon strips into pieces. No need to separate the individual slices. Cut the bacon into ½ inch pieces.
Tips for Success: 
  • Cooking Bacon: Watch the bacon carefully when cooking. Use a medium low heat. Don’t over cook the bacon or you’ll add a burnt flavor to the beans. And don’t undercook. If the fat isn’t rendered the bacon will be soggy or flabby if not crisped properly.
  • Soggy Beans: The only reason you’d end up with soggy beans is if the casserole is simply cooked too long.
  • Warming Trays are such a useful tool for Holiday gatherings. When serving this recipe buffet style, place it on a warming tray to keep warm. I love my warming tray for any type of gathering, and use it more than I thought I would. I am an Amazon affiliate. If you purchase this product using the link, I receive a small commission at no extra charge to you.
  • Scaling Recipe: If you have a large casserole dish, this recipe is easy to double. It’s also easy to cut the ingredients in half for a smaller batch.
  • Make Ahead: Holiday hosting can become hectic. Make this recipe a day ahead, cover with plastic wrap. Remove plastic wrap, then bake when ready to start cooking for the meal. 
 

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 643mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Canned Green Beans Recipe with Bacon and Brown Sugar … It’s what’s for a side dish.

Chocolate Mint Brownies With Hershey Syrup

By 7 Comments

These ridiculously delicious brownies with Hershey Syrup combine the richness of chocolate with the cool flavor sensation of mint. It’s a classic flavor combo that no one can resist. These chocolate mint brownies have everything you’re looking for in a good brownie and you’ll find yourself sneaking another bite before you know it. Let’s take a look.

Chocolate mint brownies with green frosting and drizzled chocolate glaze

Chocolate desserts make a regular appearance around our household. There’s just something irresistible and special about that rich decadent flavor. Some of our favorites are Chocolate Cake With Chocolate Bourbon Frosting, Mexican Chocolate Sauce with Kahlua, and Cheesecake Black Bottom Chocolate Cupcakes

Why You’re Going To Love This Recipe

  • Making a brownie recipe with Hershey Syrup added to the brownie batter results in a thick fudgy chocolaty treat.
  • These brownies start with a rich flavored brownie base then topped with a creamy mint layer of frosting. A timeless flavor combination.
  • It’s just simply hard to go wrong with brownies. They’re easy, meaning they require no special pastry skills. There’s chocolate involved, sugar and butter. A perfect dessert in my book.
  • This Chocolate Mint Brownie recipe kicks it up a notch by adding a creamy layer of mint frosting.
  • These brownies are melt in your mouth luscious and delicious

We simply devoured these brownies. In fact we couldn’t stay out of them. They’re addictive. I feel confident this is a recipe your family will love and you’ll make over and over.

Ingredients Need

Brownies

Ingredients to make chocolate mint brownies
  • Vanilla
  • Salt: Use Kosher salt. Most chefs agree that sea salt doesn’t penetrate and flavor the food like Kosher salt does. Save sea salt to season at the table.
  • Walnuts: Or pecans.
  • Butter: Unsalted butter works best here.
  • Flour: All purpose flour.
  • Sugar: Granulated sugar.
  • Eggs: Large eggs,
  • Hershey’s Syrup: Hershey’s Chocolate Syrup brings the deep chocolate fudgy flavor and consistency to this brownie recipe.

Mint Frosting

  • Powdered Sugar: (Confectioners Sugar).
  • Peppermint Extract: Good food always begins with quality ingredients. I like a couple of brands for quality extracts. Nielsen-Massey and Savory Spice.
  • Butter: Again, unsalted.
  • Milk: Whole milk or 2% will work here. I never buy, nor have cooked with, 1% or non-fat, so can’t address if the creamy texture of the frosting would be compromised.
  • Green Food Coloring; just 2 – 3 drops will do. Or, if you want a greener color, add a couple more.

Step By Step Instructions: Brownies with Hershey Syrup

  • Step 1: Simply combine the ingredients for this easy brownie batter and using a mixer mix until well blended.
  • Pour the batter into a greased 13 x 9 x 2 baking dish. I used my Pyrex. Bake at 325 degrees for 30 – 40 minutes, or until a cake tester comes out clean.
  • In the meantime make the mint frosting.
Frosting chocolate brownies with mint green frosting using an offset spatula.
Frosting the Brownies
  • It’s time to frost. Spread the mint frosting over the cooled brownies and prepare the chocolate glaze.

TIP: Use an off-set spatula for all of your frosting and spreading needs. It’s famous for creating dramatic swoops and swirls or for creating a perfectly smooth surface that’s ready to decorate.

Chocolate glaze over chocolate mint brownies
Glaze the Brownies
  • For the chocolate glaze: Melt chocolate chips and butter stovetop until blended. Stir until smooth. Place the chocolate glaze in a catsup type squeeze bottle, and with quick sweeping motions, spread the glaze over the brownies. You can also use this glaze as a solid frosting spread.

FAQs and Tips

How Long Should I Mix Brownie Batter?

When making any type of brownie, always mix the batter just long enough to blend the ingredients well. Over beating brownie batter will add air and result in a more cake like texture.

How Do I Get Brownies to Bake Evenly?

As I learned in Culinary School, rotate the brownie pan half way through the baking process. This will help with a more evenly baked pan of brownies, especially when using a larger pan.

How do you cut brownies neatly?

Make sure the brownies have cooled completely. Once cooled, place them in the refrigerator to insure they’re “set”. Use a sharp knife that’s been dipped in hot water. Quickly wipe the knife off and then make a slice. Repeat these steps for every single cut.

Pro Tip: Use a cake tester. As always, just keep a close eye on the brownies while they’re in the oven and use a cake tester to make sure you know when they’re done. You want that “just right” brownie texture that’s a bit fudgy gooey on the inside without being cakey. Insert the cake tester into the center of the brownies and once it come out clean, take them out of the oven.

Recipe for Chocolate Mint Brownies with Hershey Syrup

Hershey Syrup Brownies with Mint Frosting cut into squares

I hope you give these glorious Hershey’s syrup brownies a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite brownies with Hershey syrup recipe, let me know, I’d love to give it a try.

Related Recipes

And if you’re looking for more dessert recipes, check out my Dessert Category. You’ll find lots of fun recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And this unique Mexican Chocolate Cake, made with toasted pepita seeds.

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.

Chocolate mint brownies with green frosting and drizzled chocolate glaze
Print Recipe
5 from 4 votes

Chocolate Mint Brownies with Hershey Syrup

These ridiculously delicious brownies combine the richness of chocolate with the cool flavor sensation of mint. It's a classic flavor combo that no one can resist.
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 289kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13 x 2 pan (I use my Pyrex pan)
  • Cake tester
  • Offset spatula

Ingredients

  • Batter For Brownies
  • 1 cup sugar
  • ½ cup unsalted butter
  • 4 large eggs beaten
  • 1 cup flour
  • ½ teaspoon kosher salt
  • 16 ounces Chocolate syrup Hersheys
  • 1 teaspoon vanilla extract
  • ½ cup walnuts chopped, or pecans
  • For The Mint Frosting
  • 2 cups powdered sugar
  • ½ cup unsalted butter
  • 2 Tablespoons milk
  • ½ teaspoon peppermint extract
  • 1 – 2 drops green good coloring
  • For The Chocolate Glaze optional
  • 1 cup chocolate chips semi-sweet
  • 6 Tablespoons unsalted butter

Instructions

  • Preheat oven to 325 degrees.
  • Combine all batter ingredients in order given, in a large mixing bowl. Mix on medium speed until blended. Pour batter into a greased 13 x 9 x 2 pan. Bake 30 – 40 minutes or until batter is set. Use a cake tester.
  • Combine all frosting ingredients and beat with a mixer until smooth. Spread mixture over cooled brownies and let cool until set.
  • For the chocolate glaze: Melt chocolate chips and butter in a small sauce pan stovetop over medium low heat. Stir constantly until blended and smooth.
  • Pour the chocolate glaze into a catsup type squeeze bottle. With sweeping motions, add the glaze to the top of the brownies and frosting.
  • Cover and refrigerate until ready to cut and serve.

Notes

Tips for Success:
When making any type of brownie, always mix the batter just long enough to blend the ingredients well. Over beating brownie batter will add air and result in a more cake like texture.
As I learned in Culinary School, rotate the brownie pan half way through the baking process. This will help with a more evenly baked pan of brownies, especially when using a larger pan like a 9 x 13 x 2.
When cutting brownies, use a sharp knife. Dip the knife in hot water and then quickly wipe dry. Make your first cut and then repeat this process for each cut. 
If you want the color of the frosting to be greener, add a few more drops of green food coloring. 
Brownies freeze up to 3 months. Freeze individual squares wrapped in parchment paper and place in an air tight container. Thaw overnight in the refrigerator.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 78mg | Potassium: 76mg | Fiber: 1g | Sugar: 30g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Mint Chocolate Brownies with Hershey Syrup … It’s Whats for a Treat

Dubliner Cheese Dip With Cream Cheese

By 33 Comments

One of the most beloved cheese varieties, Kerrygold Irish Dubliner Cheese, teams up with cream cheese and mayo for an irresistible cheddar dip. And when it comes to entertaining effortlessly, this recipe fits that bill. If you’re looking for Dubliner Cheese Recipes, this Dubliner cheese dip is the perfect party cheese spread.

This cheese spread made with Dubliner cheese has joined the ranks of one of our favorite party appetizers, Spicy Pimento Cheese .

Dubliner Cheese Spread served with wheat thin crackers

Here’s the story behind my latest recipe find, Dubliner Cheese Dip.

The last Sur la Table cooking class I attended was a mid-day class the Tuesday before Thanksgiving. A class to prepare holiday pies.

Usually the Sur-la-table classes consist of a main course meal item which ends up on a plate for lunch. 

To keep our spirits high and our tummies from grumbling, they served us a big bowl of Dubliner Cheese Dip and crackers.

Every single one of us asked for the recipe and now that I’ve been serving it at holiday parties, I’ve lost track of how many times I’ve been asked for the recipe.

It seems that when it comes to dips, cheese is king. And if you’re looking for recipes with Dubliner cheese, this one is most certainly worth a look.

This recipe is totally awesome, easy to make and crowd pleasing. The flavor comes from the unique Kerrygold Dubliner cheese, the creaminess comes from cream cheese, and with garlic powder and a splash of Sriracha, this recipe rocks.

What Is Dubliner Cheese?

Irish Cheese

Dubliner Cheese is an Irish aged cow’s milk cheese made by Kerrygold. Yes, the same folks that make that remarkable Irish butter.

What Does Dubliner Cheese Taste Like?

Good stuff: complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.

Tip: Dubliner Cheese is a granular cheese in texture so you want to keep in the fridge until you’re ready to grate, so it doesn’t chunk and fall apart.

I don’t think I’ve ever purchased Kerry Gold Cheese until now. Even though I’m feeling a loss over that, I’m dancing a jig over the find.

With that said, let’s make this cheese spread recipe.

Ingredients To Make Dubliner Cheese Spread

Ingredients to make dubliner cheese spread.
  • Dubliner Irish Cheese, 7 ounces, 1 package, grated.
  • Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness. I like to think of them as a cross between garlic and sweet onion. They’re a wonderful addition to this cheese spread.
  • Roasted Red Bell Pepper: Make it easy on yourself and pick up a roasted red bell pepper from the olive bar at the supermarket. Or even buy a jar of roasted red bell pepper. Or you can take the route of roasting your own red bell pepper stovetop over a gas flame.
  • Mayonnaise: Mayonnaise brings a creamy and smooth texture to this recipe.
  • Cream Cheese: Adds another creamy layer of goodness.
  • Garlic Powder: Don’t skip this seasoning. It adds a final exclamation mark to the overall flavor.
  • Sriracha: The icing on the cake. Sriracha brings excitement to the party.

Ingredient Substitutes and Swaps

  • Dubliner Cheese: If you simply can’t find Dubliner brand cheese, substitute a good quality cheddar. I like Tillamook Medium White Cheddar. Great robust flavor.
  • Shallot: Shallots are easy to find in the produce section, but if you’ve got everything on hand except a shallot, a sweet onion would be a good substitute.
  • Sriracha: Don’t have Sriracha? Just add a splash of Tabasco Sauce or your favorite hot sauce.

How To Make This Recipe

How to make dubliner cheese spread

One could hardly call this a step by step tutorial, because this cheddar cheese spread recipe is so easy, there’s only one step.

  • Step 1: After the chopping and shredding is complete, simply place all of the ingredients into a large bowl. Using a large spoon, mix until well blended. Serve. Done!

FAQ’s

Can This Dip Be Made Ahead?

Yes, prepare this recipe a day or two ahead of time. Store it in the refrigerator in an airtight container.

How Long Is Dubliner Cheese Aged For?

According to their website, typically for 9 – 12 months.

Is Dubliner A Good Melting Cheese?

Yes, it melts beautifully and I’ve used it many times to make mac and cheese.

What To Serve With Dubliner Cheese Spread

Dubliner Cheese Spread and Wheat Thin Crackers

I truly love the flavor combination of Wheat Thins crackers for this cheddar dip. There’s a slight sweetness to Wheat Thins that compliment the salty savory of the spread.

Here are some other options.

  • Pretzel Crisps They are sturdy enough for dipping and their flat structure a great platform to hold that cheese.
  • Crostini: Buy a small baguette and using a serrated knife, cut in ½ inch slices. Place the slices on baking sheet and using a silicone brush, brush each slice with olive oil. Place under your oven broiler about 5 inches below the heat. Let them cook until they brown.
  • Pita Slices. Purchase some pita bread and cut into wedges. Serve with a spreader to spread the cheese onto the bread.
  • Fruit: Slice pears and apples. Again, provide a spreader to spread the cheese onto the fruit.
  • Vegetables: Carrot and celery slices come to mind as a sturdy vegetable that would hold up well as a dipper for this cheese dip.

Dubliner Cheese Dip ( Spread ) Recipe

Dubliner Cheese Spread Recipe surrounded by wheat thin crackers.

Now that I’ve had my first soiree with this wonderful Irish cheese, I’ll be looking for more Dubliner cheese recipes. So, if you have any, I’d love to give it a try.

I hope you give this Dubliner Irish Cheddar Dip recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And don’t miss my Appetizer Category, you’ll find lots of party appetizer recipes including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini. Check it out.

More Cheesy Appetizer Recipes

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.

Dubliner Cheese Spread in a bowl served with crackers.
Print Recipe
5 from 12 votes

Dubliner Cheese Dip with Cream Cheese

Dubliner Cheese Dip. I’ve lost track of the number of times I’ve been asked for this recipe. A delicious cheese spread recipe made even creamier with cream cheese and mayo.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Irish
Servings: 8
Calories: 203kcal
Author: Lea Ann Brown

Ingredients

  • 7 ounces Dubliner Cheddar Cheese grated
  • 4 ounces cream cheese room temperature
  • 1 large red bell pepper roasted and chopped
  • 1 medium shallot peeled and diced
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • pepper to taste
  • A splash of Sriracha – optional

Instructions

  • Mix all ingredients together until well blended and serve with your favorite crackers. We like this with Wheat Thins.

Notes

Keys To Success
  • Leave Dubliner cheese in refrigerator until ready to grate, so it doesn’t crumble. Dubliner is a granular cheese, so keeping it cold will make it easier to grate.
  • Let the cream cheese come to room temperature by taking it out of the refrigerator a couple hours in advance. 

Nutrition

Calories: 203kcal | Carbohydrates: 2g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 19mg | Calcium: 193mg | Iron: 1mg

Dubliner Cheese Dip …It’s what’s for an Appetizer.

This cheddar dip recipe was first published December of 2015, and updated with new photos and more detailed information.