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Mexican Shrimp Tacos with Pineapple Adobo Sauce

By 3 Comments

These Mexican shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = Keeping ingredients simple and fresh guarantees the mild sweet flavor of the shrimp shines.

If you’re looking for more Mexican food recipes using seafood, check out my Tequila Lime Grilled Fish Tacos.

simple shrimp and mushroom tacos on corn tortillas with a creamy pineapple salsa.
Easy Fish Tacos

These Mexican shrimp tacos are a perfect choice for Taco Tuesday or any weeknight meal. Juicy fried shrimp wrapped in a warm corn tortilla and drizzled with a spicy creamy tropical sauce = yes please.

To make this recipe even easier, purchase shrimp that have been peeled, deveined and tails removed. You’re just one step closer to easy shrimp tacos.

The sauce for these shrimp tacos is simply mayo, sour cream, canned chipotle peppers, lime and pineapple. Using a food processor to blend the ingredients makes this a quick fix. Fresh with tropical flavors, it’s a delicious fish taco sauce.

Simple Shrimp Taco Ingredients

With just a few pantry staples, you can serve up delicious taqueria-style street Mexican shrimp tacos in about 30 minutes. With shrimp tacos, less is always more. Simple in ingredients and big in flavor, these are the best shrimp tacos recipe.

Shrimp taco ingredients to make easy shrimp tacos with corn tortillas.
Ingredients to make Simple Shrimp Tacos
  • Shrimp: Making shrimp tacos with frozen shrimp is the normal for us in Colorado. If you buy thawed shrimp from the seafood counter, more than likely it’s been frozen and been thawed for your convenience. And usually a bit more pricey for that reason. So unless you live on the coast and are fortunate enough to have access to fresh caught shrimp, buying a package of frozen shrimp is your best bet. And look for peel and eat shrimp that’s deveined. It will save you so much time. And better yet, shrimp that are peeled, deveined and tails removed.
  • Mushrooms: Vegetables play a big part in Mexican cooking. Such as Swiss Chard like I used in my Swiss Chard Vegetarian Tacos. And yes, mushrooms are included in many Mexican Shrimp Taco Recipes. White button mushrooms are easy to find, baby Portabello mushrooms will work here.
  • Cabbage: The cabbage used in this recipe is mostly to add a little crunch and a lot of decoration. A little goes a long way here as cabbage has a strong flavor.
  • Pineapple: Pineapple is used to make the quick sauce for these shrimp tacos.
  • Mayonnaise
  • Sour Cream: I like to use Mexican Crema for this recipe. It’s thinner and tangier in flavor.
  • Chipotle Peppers in Adobo: Another ingredient for the creamy topping.
  • Spices: New Mexico Red Chile Powder, preferably Chimayo Chile Powder, salt and pepper are used as taco seasoning for the shrimp before cooking.
  • Avocado: Optional. I always have avocados in my kitchen and hardly a taco hits our dinner table without a slice.
  • Corn Tortillas: Either white corn or yellow corn tortillas work well here.

Ingredients Swaps and Substitutions

  • Cabbage: Swap out iceberg lettuce for the cabbage. Slice it ribbony thin.
  • Pineapple: Use mango in place of pineapple. Super sweet, it will make a good sauce for shrimp tacos.
  • Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, use Ancho Chile Powder. It’s medium in heat and easier to find.
  • Mayonnaise: Use non-fat Greek Yogurt in place of mayo to save on fat calories. You’ll still have very flavorful creamy shrimp tacos, and healthy shrimp tacos.
  • Tortillas: You can make these shrimp tacos with flour or corn tortillas.
  • Chipotle Chiles in Adobo: Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance for spicy shrimp.

Step by Step Instructions, It’s Easy!

Making these Mexican Shrimp Tacos is quick and easy. Let’s start with the sauce for shrimp tacos using easy ingredients and a food processor.

Making quick sauce for shrimp tacos.
Using a food processor to make sauce for shrimp tacos.
Using a food processor to make Pineapple Adobo Sauce

Step 1: Add the mayonnaise, sour cream, chipotle peppers in adobo, fresh lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.

Set the sauce aside and make the Mexican shrimp tacos.

Shrimp and sliced mushrooms on a plate and seasoned to make Mexican Shrimp Tacos.
Step 1: Season The Shrimp and Sliced Mushrooms
  • Step 1: Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
Frying shrimp and mushrooms to make simple shrimp tacos.
Step 2: Cook The Shrimp and Mushrooms
  • Step 2: Heat a skillet over medium high heat. Once the pan is hot, add one tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about five minutes, stirring frequently. Add the shrimp and cook for about two minutes, or until shrimp are cooked through.
  • Step 3: Warm the tortillas by either toasting them individually on a hot dry comal, or by wrapping them in a damp paper towel and microwaving for three minutes on 50% power, or even warming them on a sheet pan in the oven. You simply can’t just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable. You can also wrap flour tortillas in foil and place then in a 200 degree oven while you make the tacos.
  • Step 4: Build the tacos by placing a small amount of shredded green cabbage on the bottom of the warmed taco shells. Add the shrimp and mushroom mixture and serve, serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and chopped fresh cilantro.

Toppings for Mexican Shrimp Tacos

To keep these shrimp tacos simple, keep those topping simple. You don’t want to mask the flavor of the shrimp but simply enhance the flavor and texture.

For this recipe, just a drizzle of the slightly sweet, slightly spicy and creamy texture of the pineapple salsa is fresh compliment to the shrimp. All you need to finish is:

  • A squeeze of fresh lime juice.
  • A sprinkle of chopped cilantro, and
  • A thin wedge of avocado.
  • A sprinkle of Cotija cheese is alway a welcome topping.

FAQ’s

What Kind Of Shrimp Should I Buy?

I'm a firm believer and cheerleader for Wild Caught Shrimp. You'll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 - 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.

How Can You Tell If Shrimp Are Cooked?

Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.

Do Tortillas Freeze Well?

I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
 

Pro Tip: Cooking Shrimp – Best Results. As with any protein, best practices tell us to pat meat with a paper towel to remove any moisture. Doing so will insure a nice sear on the surface of the shrimp.

Mexican Shrimp Tacos Recipe

Best Shrimp Tacos Recipe served with lime wedges and sauce.

Don’t miss my recipe for cheesy Shrimp Burritos, it’s a great recipe to showcase seafood in Mexican cooking.

And if you’re looking for more Mexican food recipes, don’t miss my Mexican Southwest Category. You’ll find lots of South of the Border meal ideas 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.

simple shrimp and mushroom tacos
Print Recipe
5 from 1 vote

Best Shrimp Tacos Recipe with Pineapple Adobo Sauce

These easy shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = The best shrimp tacos recipe.
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 tacos
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • For The Sauce
  • ¼ cup mayonnaise
  • 1 cup Mexican Crema or Sour Cream
  • 2 Chipotle Peppers in Adobo Sauce plus a little of the sauce
  • 1 cup chopped pineapple fresh
  • 1 Tablespoon Fresh Lime Juice
  • Salt and Pepper to taste
  • For The Tacos
  • 1 pound Shrimp peeled, deveined and tails removed
  • 1 pint sliced mushrooms
  • ½ – 1 teaspoon Red Chile Powder New Mexico (Chimayo preferred) or Ancho Chile Powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Toppings: Lime wedges, cilantro, avocado
  • 12 Corn tortillas I like to use two corn tortillas per taco.

Instructions

  • For The Shrimp Taco Sauce: Add the mayonnaise, sour cream, chipotle peppers in adobo, lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.
  • For the Shrimp Tacos: Pat the shrimp dry with a paper towel. Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
  • Heat a fry pan over medium high heat. Once the pan is hot, add 1 tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about 5 minutes, stirring frequently. Add the shrimp and cook for about 2 minutes, or until shrimp are cooked through.
  • Warm the tortillas by either toasting them on a hot dry comal, or wrapping them in a damp paper towel and microwaving for 3 minutes on 50% power, or warming them on a sheet pan in the oven. You simply can't just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable.
  • Build the tacos by placing a small amount of shredded cabbage on the bottom of the warmed taco shells. I like to use two corn tortillas per taco, street taco style. Add the shrimp and mushroom mixture and serve serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and cilantro.

Notes

Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance.
Leftovers should be stored in the refrigerator in air tight containers for up to three days. Store tortillas, leftover shrimp and sauce separately.
I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.
What Goes Good With Shrimp Tacos?

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 321mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg

Mexican Shrimp Tacos Recipe … It’s What’s for Dinner

Burrata Peach Salad With Shallot White Wine Vinaigrette

By 11 Comments

This peach burrata salad is a must make during fresh peach season and a salad that will compliment any entree. A white wine shallot vinaigrette compliments fresh peaches and creamy burrata cheese. It’s quick, and as delicious as it is beautiful.

Peach Burrata Salad with fresh basil served on a le creuset serving platter.

Beautiful sweet juicy Palisade peaches paired with decadent burrata cheese, mingled with Summer basil leaves, this burrata peach salad makes a lovely and elegant side. A perfect recipe when fresh peaches are in season.

Peaches, the last luxury of Summer. Warm days and cool nights on our Colorado Western slope is a perfect recipe for delicious chin-dripping juicy peaches. I’ve had a case of these beauties in the refrigerator for just about a week now, and we’re savoring every bite.

I planned a little six person dinner party and my late Summer celebration menu consisted of grilled New York strip steaks, Garlic Butter Slow Cooker Baked Potatoes, and this easy Peach Burrata Salad.

This Peach Burrata Salad will be as much of the star of the meal as any flashy steak. It comes together quickly and is very easy on the eyes. Let’s take a look.

Ingredients and Notes

Ingredients to make peach burrata salad recipe
  • Olive Oil: A good quality extra virgin olive oil will serve you well for this recipe. Olive oil is used to drizzle over the finished salad, just for extra shine and texture.
  • Peaches: Two fresh peaches, and there’s no reason to peel them. That peach peel will add color to the salad.
  • Shallots: Shallots and vinegar are the main ingredients for the unique flavor for this peach salad recipe. Shallots have a flavor that is reminiscent of a sweet onion with a hint of garlic.
  • Fresh Basil: An excellent flavor combo for peaches.
  • Vinegar: White wine vinegar is used to quick pickle those shallots.
  • Lime Zest: Lime zest is added over the top of the salad once arranged on the plate. It adds brightness in flavor and color to the presentation.
  • Burrata Cheese: Somewhat the star of the show, burrata cheese is the show stopper of all cheeses. If you’ve never had it, you simply won’t believe it’s texture and creamy flavor. It’s amazing.

Ingredient Swaps and Subs

  • Olive Oil: If you don’t have a good quality olive oil on hand, just use a mild flavor olive oil. I’ve used the olive oil I buy in the big bottles at Costco for this recipe and it works well, without an overwhelming strong flavor.
  • Shallots: If you don’t have shallots, thin slice some sweet onion. A Vidalia onion works well here.
  • Vinegar: Champagne vinegar or plain white vinegar will work very well in place of the White Wine Vinegar.
  • Burrata Cheese: Please don’t substitute, but if you must, a ball of fresh mozzarella cheese is a good sub. Which will give it more of a Caprese Salad vibe.
  • Sugar: You can also use honey or agave syrup. But really, is anyone ever out of sugar?
  • Peaches: What fruit goes well with Burrata? Make this salad year round by substituting winter fruits such as apricots, nectarines or pears.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

How To Make Peach Burrata Salad – It’s So Easy

We’ll start with the vinaigrette, which is the key to the unique flavor of this Peach Burrata Salad.

Shallot vinaigrette for peach and burrata salad
  1. Step 1: Make the quick pickled shallots. In a bowl, simply combine the sliced shallots and add vinegar, sugar, salt and pepper. Give it a good stir and let it sit for about 15 minutes. Then add the sliced peaches and give them a good toss to coat with the vinaigrette.
Peach salad recipe with burrata cheese and fresh basil on a le creuset green platter.
  1. Step 2: Finish it up. How to serve this peach burrata salad. Place burrata cheese on in the center of a complimentary color platter. Green works well here, like this Le Creuset Green Serving Platter. Arrange the peaches around the burrata cheese, sprinkle with the pickled shallots, and add some fresh basil leaves here and there. Sprinkle with lime zest and add a few slices of lime for decoration. Serve and swoon.

Voila, you’ve got a perfect burrata salad with peaches.

This recipe makes a showy centerpiece side dish, but can also be served as an appetizer or even an indulgent afternoon snack or light dinner.

Peach Burrata Salad, FAQ’s

What is Burrata Cheese?

It needs to be said, burrata is the creamiest, richest best piece of dairy you can get your hands on. Burrata which means butter in Italian, is fresh mozzarella mixed with cream. It gets even better, mozzarella curd scraps are stuffed into the inside a ball of fresh mozzarella, topped off with fresh cream, then the whole package is sealed up by twisting the mozzarella together in a little knot.  Burrata shines on it’s own, so you want to keep recipes pretty simple.

Where Do I Buy Burrata?

I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.

Can I Make This Ahead Of Time?

Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.

Can I Use Canned Peaches For This Recipe?

You could. Drain the peaches and then pat them dry with a paper towel. I’d be more likely to use fresh seasonal produce instead. Such as pears, nectarines or apricots. Apples might even be a good choice hee.

Storage

Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 

Peach Burrata Salad Recipe

Peaches and Burrata are such a lovely flavor combo, I hope you give this burrata salad 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 salad with peaches recipe, let me know, I’d love to give it a try.

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

More Salad Recipes You Might Like

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.

Salad with Peaches and Burrata on a green platter.
Print Recipe
5 from 2 votes

Burrata Peach Salad with Shallot White Wine Vinaigrette

Sweet peaches mixed with a white wine shallot vinaigrette then served with creamy Burrata. A beautiful salad for peach season and a salad that will compliment almost any entree.
Prep Time30 minutes
Resting time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 249kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces burrata
  • 2 peaches thinly sliced
  • ½ cup basil leaves green and purple
  • 2 shallot thinly sliced
  • ¼ cup white wine vinegar
  • 1 teaspoon sugar
  • Fresh ground salt and pepper
  • 2 tablespoons olive oil for drizzling
  • Zest of one lime

Instructions

  • Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes or more. Then slice peaches and toss with some of the pickling liquid.
  • Place burrata on a plate and slightly tear open at the center. Arrange the sliced fresh peaches around the burrata, decorate with basil and sprinkle on the pickled shallots. Drizzle with oil and about 1 tablespoon reserved pickling liquid. Season with salt and pepper and sprinkle on lime zest.

Notes

Where Do I Buy Burrata? I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.
Can I Make This Ahead of Time? Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.
Storing; Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 
If Peaches Are Out of Season, substitute Winter fruits such as pears, apricots or nectarines.

Nutrition

Calories: 249kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 3mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 1mg

Burrata Peach Salad …. It’s what’s for Dinner.

Chipotle Shrimp Wonton Cups Appetizer

By 47 Comments

This shrimp wonton cups appetizer is easy, lovable and delicious. Wow your crowd with these wonderful little bites. Baked and loaded with tender sweet shrimp, bell peppers, onions and Cheese. Simply irresistible, take a look at how easy this recipe is to make.

shrimp wonton appetizers

This recipe was first published in May of 2014 and updated September 2021 with new photos and step by step instructions.

Let’s Talk Appetizer Strategy

Plowing chips through creamy guacamole and spicy salsa is a notorious activity at any gathering or party.

Why not add a devilishly clever surprise to your game day appetizer plans this year…like this Chipotle Shrimp Wonton Cups appetizer.

They’re easy to make. And the only special equipment you need is a mini-muffin pan.

Simply press the wonton wrappers into the muffin tin and bake until they’re golden and crisp. After they’ve cooled, fill them with a savory spicy mixture of Chipotle seasoned shrimp, cheese, peppers and onions.

Bake until the mixture is steamy and the cheese is melted and dig in.

Let’s find out more about these shrimp wonton treats.

How to bake egg roll wrappers in a mini-muffin pan to make appetizers

“But They’ll Take Hours” you say?

Nonsense! These little small bites come together quickly.

Purchased wonton wrappers, or egg roll wrappers from the store make these an easy task when pressed into a mini-muffin pan.

They take just minutes to bake and once the chopping and dicing is finished for the filling, this is a no-fuss recipe.

Ingredients To Make This Shrimp Wonton Cups

ingredients to make shrimp wonton appetizer
  • 1 pound shrimp, peeled, deveined and tails removed and cooked
  • Chipotle Peppers in Adobo Sauce
  • Onion
  • Pepper Jack Cheese
  • Yellow Bell Pepper
  • Roasted Red Bell Pepper
  • Wonton Wrappers
  • Cilantro

Ingredient Swaps and Substitutions

  • Shrimp: Substitute cooked chicken breast for the cooked shrimp. And if you really want to go all out, substitute crab meat for the shrimp.
  • Cheese: Any good melting cheese will work for. Muenster is a good choice, or cheddar cheese will work very well. I’ve even made this recipe with cream cheese = really yummy.
  • Bell Pepper: Any color of bell pepper will work for this recipe. Even a poblano pepper will add ever more zip to this recipe.
  • Wonton Wrappers: Can I substitute egg roll wrappers for wonton wrappers? Absolutely yes. They’re made using the same ingredients, they’re just a different size. Egg roll wrappers are easier to find and all you need to do is cut them to size. It’s an easy task.
  • Cilantro: Some people simply don’t like cilantro. Just omit this ingredient if you’d like.

How To Make Baked Wonton Cups

how to cut egg roll wrappers to make wonton shells

If you can’t find wonton wrappers, simply place an egg roll wrapper on a cutting board. Egg roll wrappers are square, so simply fold them in half and gently press to make a seam. Using a sharp knife, cut along the seam. Fold them again and cut into perfect little squares.

You’re on your way to wonton appetizer bliss

It’s time to make the shrimp wonton cups by simply pressing them into a mini-muffin pan.

egg roll wrappers pressed into a mini muffin pan to make appetizers

They’re read to bake. Pop the shells into the oven and bake until just browned. This will only take about 10 minutes. Once baked, the crispy wonton shell is thin and crispy yet sturdy enough to hold the filling.

Tips For Success

  • Don’t fuss with them too much. If you press too hard the skins will stretch and tear. Use two hands and two fingers on each side of the wonton and press down at the outer rim of the muffin tin opening.
  • I’ve also used a small wooden spoon that was similar in size to the cups of the pan to gently press the wrappers down into the pan. Whatever method you choose, be as gentle as you would when placing a pie crust into pie shell.
  • Some will make perfect cups, and some will form pretty little folds. They’ll all hold the filling and the different shapes of each will make for a unique presentation.

Time To Make The Chipotle Shrimp Filling

cooking chopped yellow bell peppers and onions
Step 1
cooking shrimp in a fry pan
Step 2
Shrimp mixture to make shrimp wonton cups
Step 3
  • Step 1: Heat a fry pan over medium high heat. Once the pan is hot, add oil. Sautee the chopped onions and bell pepper until tender. Remove the cooked vegetables to a plate.
  • Step 2: Add the shrimp to the same pan and sautee until cooked through. Remove the shrimp to a cutting board and chop into very small pieces.
  • Step 3: In a bowl, combine the sauteed onions, bell peppers, chopped roasted bell pepper, chopped cilantro and chopped chipotle peppers in adobo sauce. Add the shredded cheese and stir well.

Finish Serve and Eat

baked shrimp wonton cups in a mini muffin tin

Fill the baked wonton cups with the cooked shrimp and creamy cheese mixture. A grapefruit spoon works well here. Bake a few more minutes. They’re ready to serve. 

Making this appetizer with wonton wrappers is fun, easy, and the flavor is savory and exciting.

Garnish with some lime and serve.  And “Ándale! Ándale” dig in, because they’ll be gone Speedy Gonzales fast.

FAQ’s and Pro Tips

Practice Those Knife Skills

It’s very important to fine dice/chop all of the ingredients in this recipe. The wonton cups will be much easier to fill if you take the time to do so.

Can I use Jarred Roasted Red Bell Pepper?

To make this even easier, use jarred roasted red bell peppers, or roasted red bell peppers from the olive bar.  

Are Chipotle Peppers Hot?

If you’re worried about the heat factor with chipotle peppers, simple slice them open and lay them out flat. Using the back of a paring knife, scrape out the seeds and veins, as they carry the heat.

Can Shrimp Wonton Cups Be Made In Advance?

This recipe is easy to make a day in advance. Just prepare and bake the wonton cups the day before. Place on a plate and cover with plastic wrap to keep them fresh on the counter. You can also prepare the the filling the day before. Store it in an airtight container in the refrigerator until ready to use. Just preheat your oven, fill the baked wontons with the shrimp mixture and bake until warm. This means they’re ready to serve the day of is only around 15 minutes.

Get Creative

These wonton cups are very neutral in flavor, so the sky is the limit with wonton filling ideas. Make them your own by switching out the protein, the vegetable and the cheese.

Storage and Reheating

If there are any leftovers, place the wonton cups on a plate and cover with plastic wrap. Store in the refrigerator.

To Reheat: Place them back into muffin tin and gently reheat at in the oven at 200 degrees for about 15 minutes. Reheating these cups in the microwave is not recommended, the shells will become soggy or tough.

Recipe for Chipotle Shrimp Wonton Cups

baked wonton cups filled with shrimp and served on a plate with lime slices

These little shrimp wonton cups are perfect for any party thrown your way. Whether it be game day, Super Bowl or a wine tasting party, your guests will go crazy for these.

I hope you give this shrimp appetizer recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite shrimp wonton appetizer recipe, let me know, I’d love to give it a try.

Some of our favorite shrimp appetizer recipes.

Looking for more appetizer ideas? Don’t miss my appetizer category, you’ll find lots of finger food ideas, including the most popular on my site for Mexican Shrimp Campechana.

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.

shrimp wonton appetizers on a cutting board.
Print Recipe
5 from 2 votes

Chipotle Shrimp Wonton Cups

A clever and delicious appetizer for your Mexican Food buffet.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer Recipes
Cuisine: Mexican Fusion
Servings: 30 pieces
Calories: 43kcal
Author: Lea Ann Brown

Equipment

  • Mini muffin tin

Ingredients

  • Olive oil or Pam
  • 1-16 ounce package wonton skins
  • 1 tablespoon neutral oil such as olive oil or canola
  • ½ pound shrimp cooked, peeled and coarsely chopped
  • ½ sweet onion chopped small and sautéed
  • 1 smaller yellow bell pepper fine chopped
  • 1 red bell pepper roasted peeled and chopped
  • ½ cup chopped fresh cilantro
  • 1 in chipotle pepper adobo sauce drained and finely chopped
  • ½ – 1 teaspoon adobo sauce
  • 8 ounces Monterey Jack Cheese grated

Instructions

  • Preheat oven to 350 degrees. Brush mini-muffin pans with olive oil or spray with Pam. Press wonton skins into each cup. Bake about 10 minutes or until tops are golden brown. Remove from oven and let them cool.
  • Heat a fry pan over medium high heat. Once the pan is hot, add neutral oil such as olive oil or canola. Add the chopped bell pepper, chopped onion and sautee until the vegetables are turning tender. Remove vegetables to a plate.
  • Add shrimp to the pan and sautee for about two minutes or until cooked through.
  • Remove shrimp to a cutting board and cut into small pieces.
  • In a large bowl, combine cooked shrimp, roasted bell peppers, onion, cilantro, chipotle pepper, chipotle sauce and cheese.
  • Remove skins from muffin pan and while holding each skin in your hand, using a spoon fill with shrimp mixture. A grapefruit spoon works well here.
  • Once filled, return each one to their slot in the muffin pan. Bake 7 – 10 minutes or until cheese is melted.
  • Skins and filling may be prepared in advance and assembled just before baking. Egg roll wrappers will work also. Just cut them into 4 equal squares.
  • Makes 30 pieces. To make this even easier, I used jarred roasted red bell pepper.

Notes

Practice Those Knife Skills: It’s very important to fine dice/chop all of the ingredients in this recipe. The wonton cups will be much easier to fill if you take the time to do so. 
Chipotle Peppers Are Hot: If you’re worried about the heat factor with chipotle peppers, simple slice them open and lay them out flat. Using the back of a paring knife, scrape out the seeds and veins, as they carry the heat. Then chop.
Make This Recipe Even Easier: To make this even easier, use jarred roasted red bell peppers, or roasted red bell peppers from the olive bar.  
Making This Recipe In Advance. bake the wonton cups the day before. Place on a plate and cover with plastic wrap to keep them fresh. You can store them on the counter. You can also prepare the the filling the day before. Store it in an airtight container until ready to use. Just preheat your oven, fill the wonton cups with the shrimp mixture and bake until warm. This means they’re ready to serve the day of is only around 15 minutes. 
Storing Leftovers and Reheating: If there are any leftovers, place the cups on a plate and cover with plastic wrap. Store in the refrigerator. 
To reheat, place the wonton cups back into muffin tin and gently reheat in the oven at 200 degrees for about 15 minutes. Reheating these cups in the microwave is not recommended, the shells will become soggy or tough.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 149mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 1mg

Chipotle Shrimp Wonton Cups … Give These a Try.

Mexican Calabacitas con Queso

By 4 Comments

Nothing says Fall harvest like a big plate of Calabacitas con Queso. Mexican squash along with fresh vegetables are seasoned and sauteed tender, then made creamy with milk and melted cheddar cheese.

Top tip: When in season look for small tender tatume squash. Yellow squash or yellow zucchini are also good options.

Calabacitas with cheese served with a flour tortilla and garnished with cilantro and limes

What Is Calabacitas con Queso?

It’s a traditional Mexican vegetable dish featuring sauteed zucchini (calabacita), corn and a variety of other fresh seasonal vegetables like tomatoes, onions and of course some sort of chile pepper. It’s then combined with milk and cheese. It’s a simple dish that can be served as a side dish on a tortilla to make a taco for a main course.

What is a Mexican Squash? (Calabasita)?

A pile of calabacita squash displayed at a farmer's market.

Tatume Squash

There are several varieties of squash native to Mexico, but the only type I can find here in Colorado is a Tatume Squash. Native to Mexico, a tatume squash is round, somewhat resembling a small watermelon. It can be labeled as Tatume squash, round zucchini or Mexican Zucchini. Tatume is a staple in Mexican cooking and is a great candidate for cooking on the grill. The flesh is firmer and it’s more flavorful than a yellow summer squash or zucchini. This is a perfect recipe for using tatume squash.

What You Can Expect: Mexican Squash With Cheese

When our Colorado fresh veggies start appearing at our farmer’s markets, the dish I always turn to is Calabacitas con Queso. (Mexican squash with cheese). With a main ingredient of squash, It’s a healthy flavor packed combination that simply refuses to skimp on flavor.

You can use any type of zucchini, but I like to wait until I find what I consider to be a true calabacita, a Mexican squash, a Tatume squash.

This recipe is vegetable focused and served without a protein, making it a light yet satisfying option. it’s an authentic Mexican dish that’s simple to prepare using easily accessible ingredients during peak vegetable season, and it’s budget friendly.

Making Calabacitas con Queso is a breeze because its a one pan event. After the chopping and dicing is over, you’re simply sauteeing vegetables, starting with the ones that take the longest to cook and ending with the most delicate, such as the calabacitas squash.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make calabacitas con queso
  • Fresh Sweet Corn
  • Roasted Green Chile Peppers, Hatch or Pueblo chiles work well here, you can also use Poblano peppers or Jalapenos.
  • Fresh Tomatoes
  • Calabacita Tatume Squash, Zucchini or yellow Summer squash will work for this recipe.
  • Cheese. Grated cheddar cheese, Monterey Jack, Pepper Jack, Muenster, Queso Fresco, Oaxaca cheese, Chihuahua or even cubed Panela cheese. If choosing Panella cheese, it won’t melt like other cheese. It will just add that salty cheese flavor along with more texture. Note: Use melting cheese for the ooeg-gooey melted cheese texture, and a dry crumbling cheese like Cotija for a finishing topping.
  • Onion, sweet or yellow
  • Spices: Salt, pepper, Mexican oregano, cumin, red chile powder
  • Cotija Cheese, for garnish.

Recipe Swaps and Subs

  • Sweet Corn: If you don’t have access to good fresh sweet corn, use frozen sweet corn. White or yellow corn will work.
  • Green Chile Peppers: Don’t have a stash of roasted chile peppers in your freezer? Use roasted, chopped canned peppers from the Mexican food aisle at the grocery store. Also check the freezer section at your store, some will carry frozen Hatch Chile Peppers. A roasted Poblano Pepper is also a great substitute.
  • Tomatoes: If you’re making this calabacitas recipe during the Winter and don’t have access to good quality fresh tomatoes, use sturdy cherry tomatoes or plum tomatoes. You can also use a 15-ounce can of chopped tomatoes, drained before adding.
  • Red Chile Powder: New Mexico Red Chile Powder is preferred for this recipe, but if you don’t have any, substitute Ancho chile powder. It has deep rich flavor with mild to medium heat.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Frying onions and chile peppers to make calabacitas con queso.
Frying corn and tomatoes to make calabacitas squash.
  1. Step 1: Heat olive oil in a large nonstick skillet over medium-high heat. Add onions. Cook for three minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
  2. Step 2: Add corn and tomatoes. Cook for five more minutes, stirring occasionally.
Frying vegetables to make calabacitas con queso.
Adding cheese and milk to make calabacitas ccon queso.
  1. Step 3: Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for five minutes, stirring occasionally.
  2. Step 4: Add the shredded cheese and milk, and stir together until the cheese has fully melted.
frying vegetables to make calabacitas
  1. Step 5: Remove from heat, garnish with red chile powder, chopped cilantro and cotija cheese, and serve.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

What To Serve With Calabacitas con Queso

  • We like to serve calabacitas spooned over a warmed flour tortilla and eat them with a fork.
  • You can also serve them over or on warmed corn tortillas for calabacitas tacos. Using a corn tortilla rather than a flour tortilla will also make them gluten free.
  • Make a calabacitas tostada.

Variations

  • Protein: Want to make this a heartier meal? Add cooked cubed chicken, rotisserie chicken or even cooked ground beef. Stir it in at the end right before serving.
  • Serve Calabacitas con Queso over cooked rice.
  • Serve with Guacamole and Chips for a festive meal.
  • Vegan: Use non-dairy cheese products and omit the milk.

Questions You May Have

What Does Mexican Tatume Squash Taste Like?

The flesh is meaty with a mild sweet taste. It’s also comes with a dryer flesh than zucchini, making it ideal for frying, as it won’t release as much moisture.

Do I Need To Peel Mexican Squash?

No. The skin is nice and tender and will not distract from the texture after cooking. As a matter of fact, the skin is a big source of the squash nutrition.

How Do I Keep The Zucchini From Getting Soggy?

Simple: watch it like a hawk and make sure you don’t over cook. The cooked texture should be no more than tender-crisp.

Storing and Reheating

  • You can store Calabacitas in the refrigerator in an air tight container for up to five days.
  • To reheat, place in the microwave and reheat about 2-4 minutes using 50% power. Stir half way through the cooking process.
  • You can also reheat calabacitas stovetop in a saucepan. Use low heat to gently heat the ingredients, stirring only a couple of times.
  • Freezing: You can freeze leftovers, but I’m not a fan of doing so. The squash texture will be compromised once thawed and the cheese and milk combination may seperate.
Calabacitas con queso served with lime wedges and a flour tortilla

Keeping this recipe simple, lets the fresh vegetables and spices shine. It’s one of those authentic Mexican dishes that you’ll find yourself making over and over again.

Serve this Calabacitas recipe as a Mexican side dish, or with tortillas for a vegetarian taco. A very tasty Mexican squash recipe.

Looking for more Mexican food recipes? Don’t miss my Mexican Southwestern Food Category. You’ll find lots of great recipes to spice up your meal plan, including one of the most popular Mexican food recipes on my site for Pork Tenderloin Tacos In Chile Guajillo Sauce.

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.

Calabacitas con queso served with a flour tortilla and a squeeze of lime.
Print Recipe
5 from 5 votes

Calabacitas con Queso

Fresh vegetables seasoned then sauteed tender and made creamy with milk and cheddar cheese. Serve Calabacitas con Queso as a Mexican Side Dish, or with tortillas for a vegetarian taco.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Vegetarian
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 119kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon olive oil
  • ½ medium sweet onion diced
  • 3 Chile Peppers roasted, diced. or 1 4-ounce can chopped chile peppers
  • 3 ears corn kernels removed, or 1 ½ cup frozen corn
  • 1 large tomatoes chopped. Or 1 15 ounce can chopped tomatoes, drained
  • 1 medium calabacitas squash or one medium green zucchini, sliced into half moons
  • 1 medium yellow squash sliced into half moons
  • 2 cloves garlic grated
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Mexican oregano
  • ½ teaspoon ground cumin
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • ¼ teaspoon Red chile powder preferably New Mexico, or Ancho
  • ¼ cup cotija cheese crumbled, for garnish
  • cilantro chopped, for garnish.
  • 6 small flour tortillas if making tacos

Instructions

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onions. Cook for 3 minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
  • Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
  • Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring occasionally
  • Cover the skillet and let everything steam and simmer for 2 minutes.
  • Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
  • Remove from heat, serve over a warmed flour or corn tortilla, garnish with red chile powder, chopped cilantro and cotija cheese.

Video

Notes

You can use any type of Summer Squash or Zucchini that you have on hand.
Instead of fresh roasted green chiles, use a 4-ounce can of diced green chile peppers. Poblano peppers are a great substitute for roasted Hatch or Pueblo chile peppers.
If you don’t have cotija cheese, crumbled feta cheese is a good garnish for this recipe.
A squeeze of fresh lime is always a welcome addition to finish.
 

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 919mg | Potassium: 388mg | Fiber: 2g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 50mg | Calcium: 139mg | Iron: 1mg

Calabacitas con Queso (Mexican Tatume Squash Recipe) … It’s What’s for Dinner

Old Fashioned Hearty Chicken Noodle Soup

By 40 Comments

Using thick chewy homestyle noodles is just one of the secrets to an old fashioned bowl of hearty chicken noodle soup … just like grandma used to make. Let’s take a look at how to make homemade chicken noodle soup from scratch and the best spices in chicken noodle soup.

I consider soups and stews to be my specialty. One of our favorite chicken soup recipes is this one for Lemon Ginger Chicken Soup. Bright with flavor, and seasonings, a Julia Child recipe that’s a “must try”.

Hearty Chicken Noodle Soup in a white bowl garnished with parsley

Table of contents

Is there anything better than a steaming hot bowl of chicken and noodle soup on a cold evening, especially on a cold evening when you’ve got a cold?  Simple, delicious and rumored to heal the ailing, this soup is comfort food at its best.

It’s not rocket science to throw this soup together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. A trick I learned for chicken noodle soup seasoning.

What Noodles Are Best For Chicken Noodle Soup?

If you truly want a hearty chicken noodle soup, it’s a must to use those fat plump homemade old fashioned noodles. My mom always made her own. Sadly to say, I’ve never tried making them, so I purchase homestyle noodles from the freezer section at the grocery store.

They’re thick, they’re chewy, they are already cooked and very reminiscent of homemade.

As far as dried noodles, if you can find Kluski noodles, that’s also a very good choice. And specialty markets, and Amazon will have dried Amish noodles that also work very well.

Please try not to use dried thin egg noodles from the packaged pasta aisle at the market, they just don’t have that same homemade comfort food feel. They’re thin and the end result will have you feeling more like you’re eating canned soup. With that said, they will work for this soup.

Ingredients And Seasoning for Chicken Noodle Soup

ingredients to make hearty chicken noodle soup
  • Chicken: Purchase about 2 – 2 ½ pounds of chicken. Bone in. Skin-on optional. A combination of a split boneless skinless chicken breast (about 1 pound) and a package of (4) bone-in skin-on chicken thighs, or chicken leg quarters is a good combination. Using both white meat and dark meat, with a portion of that meat bone in, skin on, brings pure chicken flavor to this soup. Searing them in the soup pot before cooking the soup is another secret to adding an additional depth or pure chicken flavor.
  • Onion: Sweet or yellow onion
  • Carrots
  • Celery
  • Homestyle Noodles; Thick and chewy from the freezer section at the grocery store.
  • Chicken Soup Spices: Keep the chicken noodle soup seasoning traditional using sage, thyme, fennel seeds, garlic powder, bay leaf are good simple seasonings.
  • Parsley
  • Salt and pepper to taste
  • Lemon Juice to finish

Ingredient Swaps and Substitutes

Spices: Try using a scoop of my homemade Soup Seasoning Mix. It’s fabulous for any soup. The bold flavors are good for chicken soup seasoning.

How To Make Chicken Noodle Soup From Scratch

searing chicken quarters for chicken noodle soup
  1. Step 1: Sear the chicken. Using a large Dutch oven, heat the pan over medium high heat. Once the pan is hot, add canola oil. Once the oil is hot, add the chicken pieces, skin side down and sear until golden brown. About 5 minutes per side. This all important step is referred to as creating Maillard Reaction, which brings flavor to the soup. If you’d like to read a bit more about the process, you can check out my Pork Posole Recipe where I explain how to get the most out of browning meat.
Seared chicken quarters on a plate
  1. Step 2: After all the chicken meat is browned, remove from the Dutch oven and place on a plate. Set aside.
Chopped vegetables to make chicken noodle soup
  1. Step 3: Add the sliced vegetables to the same hot pan. Using a wooden spoon, be sure to scrape up all of that meat flavor that’s on the bottom of that pan = yummy flavor.
sauteed vegetables for soup
  1. Step 4: Saute the vegetables until just starting to become tender. Don’t overcook because the vegetables will cook for a period of time with the chicken.

Adding chicken pieces to vegetables to make chicken noodle soup
  1. Step 5: Once the vegetables are browned, add the seared chicken pieces on top. At this point you can make the decision to remove or not remove the skin. The skin will add fat to the soup, which means adding flavor. But you’ll have to skim the fat once the soup is cooked to avoid it becoming too greasy.
Adding seasonings and broth to chicken soup
  1. Step 6: Add enough chicken broth or water to cover the chicken. Add the soup seasonings. Simmer about 30-45 minutes. Remove the chicken from the soup and once cool enough to handle, discard the skin and bones and shred the chicken with forks. Return the shredded chicken meat to the soup.
  1. Step 7: Add The Noodles: Once the chicken has been returned to the pot, add the noodles. Following package direction simmer until noodles are tender. Don’t cook them to death! Please. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them simmer until nice and hot.

Those thick homestyle noodles will take about 10 – 15 minutes. If you’re using those thin egg noodles from the pasta aisle, only a few minutes will do.

Seasoning And Spices In Chicken Noodle Soup

Chicken noodle soup is a great canvas to add your favorite combination of spices. The seasonings I’ve listed above, sage, thyme, fennel seeds, garlic powder and bay leaves are good simple combination for chicken soup seasoning.

More options to make it your own: Chives, onion powder, thyme, marjoram, rosemary are a few good choices. And even some poultry season is a good choice.

You’ll find measurements in the recipe card below.

Or take a look at my unique mix of Bean Soup Spices and give it a try. Even though the name indicates it’s for bean soup, it’s a great all purpose spice mix for soup and will give this soup an awesome kick of flavor.

I use it for most every soup I make. The spice mix makes a big batch and you’ll have it in your pantry all Winter long to keep you comfort food cozy.

Tips

  • Make it Creamier: For a creamy chicken noodle soup, swirl in 4 tablespoons of heavy cream once the soup is cooked and removed from the heat. Sour cream will also work.
  • Use Quality Ingredients: Use a good quality chicken broth. Homemade is best.
  • Chicken Noodle Soup Spices: Season Early: Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.
  • Use Dark Meat: Whatever chicken pieces you choose for this soup, I highly recommend including a couple of chicken thighs. Simply stated, they make a better soup. And always remember there’s flavor in those chicken bones. You can most certainly use boneless skinless chicken breasts, but be aware they may dry out if over-cooked and you’ll be sacrificing flavor.

FAQ’s

Can I Use Rotisserie Chicken?

To make this hearty chicken noodle soup even easier, use rotisserie chicken. Instead of adding uncooked chicken to the soup, shred meat from a rotisserie chicken. Since the rotisserie chicken is already cooked, decrease the cook time for the chicken from 30 minutes to 10 minutes. This also works very well if you have leftover homemade roasted whole chicken.

Are Bay Leaves Dangerous?

Bay leaves are completely safe to cook with. However, don’t forget to fish them out of any cooked dish before serving. First of all, they’re impossible to chew. And if you accidentally swallow one, it could damage your throat or even cause problems in your digestive system.

Can This Hearty Chicken Soup Be Made In The Slow Cooker?

Yes. Simply follow the stovetop instructions for searing the chicken and vegetables. Transfer all ingredients, minus the noodles, to a crock pot. Cook on low for 6 hours. Remove chicken and shred. Return chicken to crockpot, add noodles and cook on high for another 30 minutes.

Can I Make This a Chunky Chicken Noodle Soup?

To make this soup nice and chunky, slice carrots and celery rather than chop. Slice them about ¼ inch thick. For the onions, chopping is a better option for texture and flavor.

Recipe for Hearty Chicken Noodle Soup

homemade chicken noodle soup from scratch in a white soup bowl

At one point it seemed every one in our office had a cold, so I made a big crock pot of my Chicken Noodle Soup and delivered to my sniffling aching co-workers.  They commented that it sure is “handy” having me around.  🙂

More Comfort Food Chicken Soup Recipes:

And if you’re looking for a ton of soup recipes, check out my category on Soup.

You’ll find the most popular soup recipe on my site; Anthony Bourdain’s New Mexico Style Beef Chili

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.

This recipe was first published November 2010 and republished with new step by step photos.

A bowl of chicken noodle soup with seasonings.
Print Recipe
5 from 2 votes

Hearty Chicken Noodle Soup with The Best Chicken Soup Seasoning

Comfort food at it's best. There's nothing like a big bowl of Chicken Noodle Soup. And chicken noodle soup done right. Learn which noodles to use, and the best chicken soup seasoning.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soup, Stews and Chilis
Cuisine: America
Servings: 8
Calories: 484kcal
Author: Lea Ann Brown

Ingredients

  • 4 chicken thighs skin on, bone in
  • 1 pound split chicken breast boneless, skinless or skin on, bone in, or 2 – 2 ½ pounds of chicken pieces of your choice.
  • ¼ cup Canola oil
  • 3 stalks celery sliced, about two cups
  • 3 carrots peeled and sliced, about 2 cups
  • 1 medium onion medium dice, about 1 cup
  • 2 quarts chicken broth or water
  • Seasoning for Chicken Noodle Soup
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon fennel seeds
  • ½ teaspoon garlic powder
  • 3 tablespoons minced flat-leaf parsley
  • 1 bay leaf
  • ½ pound Frozen homestyle Egg Noodles Thick noodles
  • Freshly ground black pepper to taste
  • ½ lemon juiced

Instructions

  • Heat a Dutch Oven over medium high heat. Once hot, add oil. When oil is hot and shimmering add chicken pieces skin side down. Cook until nicely browned, about 5 minutes per side. When they easily release from bottom of pan using tongs, remove chicken to a plate. 
  • Using the same hot pan, add carrots, celery and onions. Cook until just starting to become tender and starting to brown around the edges. Use a wooden spoon to scrape up all of the bits left from the chicken. That means flavor.
  • Once the vegetables are browned, add the seared chicken pieces on top. At this point you can make the decision to remove or not remove the skin. The skin will add fat to the soup, which mean adding flavor. But you'll have to skim the fat once the soup is cooked to avoid it becoming too greasy.
  • Add enough chicken broth or water to cover the chicken. Add the seasonings. Simmer about 30-45 minutes. Remove the chicken from the soup and once cool enough to handle, discard the skin and bones and shred the chicken with forks. Return the shredded chicken meat to the chicken noodle soup.
  • Once the chicken has been returned to the pot, add the noodles. Following package direction simmer until noodles are tender. Don't cook them to death! Please. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them simmer until nice and hot.
  • Remove bay leaf, add a squeeze of lemon juice and serve in wide rimmed white bowls. Or your favorite comfort food soup bowls. Garnish with parsley leaves.

Notes

I highly recommend making this Soup Seasoning Mix to keep in your pantry. It’s a fabulous flavor that works for most any soup. If you haven’t made this, use the spices indicated in the recipe.
To make this hearty chicken noodle soup even easier, use rotisserie chicken. Instead of adding uncooked chicken to the soup, shred meat from a rotisserie chicken. Since the rotisserie chicken is already cooked, decrease the cook time for the chicken from 30 minutes to 10 minutes. This also works very well, if you have leftover homemade roasted whole chicken.
For a creamy chicken noodle soup, swirl in 4 tablespoons of heavy cream once the soup is cooked and removed from the heat.
Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.
Whatever chicken pieces you choose for this soup, I highly recommend including a couple of chicken thighs. Simply stated, they make a better soup. And always remember there’s flavor in those chicken bones. You can most certainly use boneless skinless chicken breasts, but be aware they may dry out if over-cooked and you’ll be sacrificing flavor.
Can This Hearty Chicken Noodle Soup Be Made In the Crockpot? Yes. Simply follow the stovetop instructions for searing the chicken and vegetables. Transfer all ingredients, minus the noodles, to a crockpot. Cook on low for 6 hours. Remove chicken and shred. Return chicken to crockpot, add noodles and cook on high for another 30 minutes.
 

Nutrition

Calories: 484kcal | Carbohydrates: 36g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 568mg | Potassium: 852mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4061IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

Hearty Chicken Noodle Soup And The Best Chicken Soup Seasoning … It’s Whats For Dinner