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Chicken Fajita Soup Recipe

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Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy. You could call this a taco soup or a tortilla soup, but I call this full fajita deliciousness in a bowl.

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

Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl and a gold soup with. with a bowl full of tortilla strips for garnish.Topped with fresh chives.

Preparing a meal usually begins with cutting and chopping things. Do you find this part of meal prep comforting, pouring yourself a glass of wine and then savoring every dice and slice?

If so, you’re going to love this chicken fajita soup. If you dislike wielding that knife, not to worry, bell peppers are among the easier veggies to chop and the flavor of this soup is worth every slice.

Before I attended Culinary School, I was a harried chopper. Rushing through the process, making a mess of things. I simply didn’t like it because I wasn’t good at it. But the good news is, the longer you chop, dice or julienne, the better you’ll get at it.

You’ll learn the rewards of evenly cut bell peppers, perfectly diced onions and a julienned carrot. And even the best chefs sing the praises of the flavor benefits of evenly chopped veggies. And of course makes the dish easier to eat and easier on the eye.

The secret is to study the shape of a vegetable and to learn to shape that vegetable into a flat “plank.” Once that is accomplished, the task is easy.

Lots of bell peppers to chop for this one. Simply cut off both ends of the bell peppers, then slice the pepper so you can roll it out and it lay it flat. Cut the veins from the inner flesh, then lay the pepper skin side down. Then cut the peppers into thin slices. Easy peasy.

After the chopping is done, the remaining prep for this chicken fajita soup is a breeze. And becomes a simple dinner easy enough for a weeknight.

Even though I’m a slow methodical chopper, the prep for this soup only took about fifteen minutes.

Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl and a gold soup with. with a bowl full of tortilla strips for garnish.Topped with fresh chives.

How To Make Quick Work

  • Start with chopping the vegetables. You’ll need one red bell pepper, one yellow bell pepper, one green bell pepper and a poblano pepper. Not necessary, but I always roast my poblano peppers over my stove top gas stove. I love the smoky flavor this brings to any dish.
  • Cut the bell peppers into very thin slices, then half those slices horizontally to make the soup easier to eat.
  • Slice the chicken breast into very thin slices, just like you would for chicken fajitas.
  • Chop tomatoes, if using fresh, or open a can of chopped tomatoes. Drain if using canned.
  • Heat oil in a large Dutch oven. Add chicken slices and briefly sear. Add sliced vegetables and seasonings.
  • Add your cooking liquid and let the soup simmer over medium low for thirty minutes.
  • Ladle into soup bowls and garnish with grated cheese and tortilla strips. I also addd some chives … just for fun.

Culinary School TIP:

  • Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
  • Tip from me: Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they’re a great topping for salads.
Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl with a bowl full of tortilla strips for garnish.

Chicken Fajita Soup Recipe

If you’ve followed my blog for any time, you know that I’m a big fan of vinegar. There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper.

Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

This chicken fajita soup is chock full of flavor. It’s absolutely healthy, low carb, and hearty. A perfect soup for any season. And easy enough for a weeknight meal. Does it get any more perfect than that?

I hope you give this fajita soup recipe 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 Southwest chicken soup recipe, let me know, I’d love to give it a try.

More Recipes For Mexican Chicken Soup

Along with our favorite Southwest Chicken Soup, here are some other choices for a trip South of the Border.

And if you love making soup, don’t miss my Soup Category. Lots of soup stew and chili recipes to browse. You’ll find the most popular chili recipe, Anthony Bourdain’s New Mexico Style Chili. And one of our favorite easy recipe is this one for Chicken Poblano Soup. It will brighten your day.

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.

Print Recipe
5 from 3 votes

Chicken Fajita Soup

Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy.
Prep Time15 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 6
Calories: 177kcal
Author: Lea Ann Brown

Equipment

  • Dutch Oven

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 1 large sweet onion sliced
  • 1 small green bell pepper sliced thin
  • 1 small red bell pepper sliced thin
  • 1 small yellow bell pepper sliced thin
  • 1 large poblano pepper chopped.
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon chili powder heaping
  • ¼ teaspoon New Mexico Chile Powder or Ancho, or 2 – 3 drops hot sauce
  • 2 cups tomatoes fresh, chopped. Or 1 14 ½ ounce can chopped tomatoes, drained
  • ½ cup water
  • 1 ¾ cup chicken broth
  • 1 teaspoon cider vinegar
  • shredded cheese for garnish
  • tortilla strips for garnish

Instructions

  • Cut the chicken, bell peppers into thin strips, then half those strips for bite size pieces. Roast the poblano pepper over the grates of your gas stove. Cut off the ends of the poblano, remove the veins and seeds, most of the charred skin and chop. Roasting the poblano brings a smoky element to the soup. If you don't want to roast, just remove veins and seeds and chop.
  • Heat a Dutch oven over medium-high heat. Add the vegetable oil. When the oil is hot, add the chicken strips to sear. Don't overcrowd the meat, complete this process in two batches if necessary.
  • Once the chicken has briefly seared, add the peppers and onions and sprinkle with cumin, onion powder, garlic powder, salt and pepper and mix well.
  • Stir in the chili powder and hot chile powder or hot sauce. Cook, stirring occasionally until vegetables are partially cooked. About 5 – 7 minutes.
  • Add the tomatoes and water. Cook until bubbly. Stir in the broth. Bring to a boil.
  • Simmer over medium low heat for 30 minutes, stirring occasionally.
  • Stir in cider vinegar and serve.
  • Ladle into soup bowls and sprinkle with cheese and tortilla strips.

Notes

Tips:
  • Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
  • Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they’re a great topping for salads.
  • If you’ve followed my blog for any time, you know that I’m a big fan of vinegar. There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 372mg | Potassium: 665mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1414IU | Vitamin C: 85mg | Calcium: 31mg | Iron: 1mg

Baked Avocado and Egg Breakfast with Ham and Fresh Tomatoes

By Leave a Comment

Just the right baked egg dish for Sunday brunch or a light lunch. Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven. Try this simple fresh Baked Avocado and Egg breakfast. Hearty and Memorable.

Baked Eggs with Ham and Avocado served with an English muffin.

As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. 

Another one of our favorites is this baked avocado with egg breakfast platter. Here’s why

  • The tomato added a nice tangy element to the combination, especially topped with the parmesan cheese.
  • The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
  • The chopped cilantro added a sassy flair to the finished dish.

Let’s take a look

How To Make Baked Avocado and Egg Breakfast

A slice of toast topped with a slice of fresh garden tomato.
Step 1

Step 2: Carve out two portions from a ham steak. Brown them on both sides and place into two oven proof dishes. If you’re using left-over baked ham, you don’t need to brown the ham.

I actually splurged and purchased a Niman Ranch Ham steak for this recipe. I found the brand at Whole Foods. The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham.

Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit.  More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.

My King Soopers carries Kentucky Legend Ham Steak. It’s also a good choice.

A slice of toast topped with a slice of fresh tomato and sprinkled with Parmesan cheese
Step 2

Step 2: Then top each slice of ham with a slice of garden fresh tomato and sprinkle with Parmesan cheese.

Toast topped with fresh sliced tomato, chopped avocado and sour cream
Step 3

Step 3: Top each serving with chopped avocado and dot with dollops of sour cream.

baked eggs with avocado ham tomato and sour cream served in an oven proof dish
Step 4

Step 4: Break an egg (or 2) on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. That’s a good thing.

Lightly salt and pepper the egg then sprinkle with chopped cilantro. 

Bake at 450 degrees until everything is warm and steamy and the eggs are sunny-side up. Watch those eggs carefully to get them just like you like them.

Recipe for Baked Eggs with Avocado and Ham

All in all this was a delightful breakfast that I’ll make over and over. So make Sunday special, lose that sugary cereal and carb laden bagels and give this baked avocado and egg breakfast a test drive.

Complete this baked egg breakfast by serving an English Muffin with smear of your favorite Southwestern jelly.

And don’s miss my category for Breakfast Recipes, you’ll find one of our favorites for Avocado Egg Sandwich, with bacon and a smear of Chipotle Mayo, this is a popular meal to wake up to.

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.

Baked Eggs with Ham and Avocado served with an English muffin.
Print Recipe
5 from 2 votes

Baked Avocado and Egg Breakfast

Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 2
Calories: 403kcal
Author: Lea Ann Brown

Ingredients

  • 1 ripe tomato large, sliced
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 slices ham steak
  • 2 teaspoons Parmesan cheese grated
  • ½ avocado ripe and chopped
  • 2 tablespoons sour cream
  • 4 eggs or you can use only two. 1 per person
  • fresh ground pepper to taste
  • 2 teaspoons cilantro chopped. Or fresh parsley

Instructions

  • Slice the tomato into ¼ inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
  • Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
  • Melt 1 tablespoon of the butter in a skillet and saute the ham until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
  • Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
  • Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
  • Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
  • Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
  • Bake until eggs whites are firm and the yolks are set. About 10 – 12 minutes.
  • Sprinkle with chopped cilantro and serve.

Notes

This recipe is adapted from the New Basics Cookbook.

Nutrition

Serving: 2g | Calories: 403kcal | Carbohydrates: 5g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 390mg | Sodium: 1024mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg

Baked Avocado and Egg Breakfast … It’s What’s for Brunch

Spicy Sofrito Meatloaf, The Secret Ingredient For Ultimate Flavor

By 7 Comments

Using a rich red Sofrito to make meatloaf, not only adds unique flavor, but keeps the meatloaf tender and moist with texture. If you’re looking for a jazzy meatloaf recipe, this Spicy Meatloaf is a fun twist on America’s classic comfort food.

Spicy meatloaf sliced on a white platter.

Why Sofrito Is Your Meatloaf’s New Best Friend

What Is Sofrito?

This meatloaf starts with a beautifully flavored Sofrito. Sofrito simply means “sauce”. The Spanish use Sofrito as an important flavor base for Paella. Common ingredients to make red Sofrito consists of tomato, onion, garlic, peppers and herbs. And Puerto Rican Green Sofrito omits the tomatoes and is used in bean, rice and stew recipes. If you’d like to learn more, I like this article from Spruce Eats, All About Sofritos, History and Variations.

I’m using red Sofrito in my Spicy Meatloaf recipe to elevate the flavor, add a creamy moist texture and to add deep complex savory notes. And I’m adding Hatch Green Chile Peppers to bring a Southwestern flair.

My sofrito version is earthy and complex, adds wonderful flavor and creates a meatloaf recipe that fits perfectly into my Colorado Rustic Comfort Food recipe lineup.

Table of contents

Let’s Start With How To Make Sofrito

Making sofrito for spicy meatloaf in a fry pan

Ingredients You’ll Need For The Sofrito

Ingredients to make sofrito for spicy meatloaf.
  • Tomatoes: You most certainly can use fresh tomatoes, but if they’re out of season, canned tomatoes work very well here.
  • Onions: Sweet or yellow onion will bring a much milder flavor than sharp red onions.
  • Red bell pepper: To keep with the rich red color theme.
  • Garlic
  • Hatch Chile Peppers: Use fresh roasted or canned. Spicy meatloaf with Hatch Chiles makes this a Southwestern treat.
  • Seasonings: Chili powder (with an “i”) is a blend of seasonings commonly used for Tex-Mex style Chile Soup Recipes. Like my recipe for Cowboy Chili. We’ll also use Mexican Oregano and Cumin.
  • Vinegar: We’ll use apple cider vinegar to balance and brighten the flavors.

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 Mexican oregano and will bring a sweet undertone to any recipe.

Ingredients To Make Spicy Meatloaf

Ingredients to make spicy meatloaf.
  • Lean Ground Beef: A blend of good quality 90/10 Ground Sirloin is recommended. A ground beef mix of 93/7 also works well here. Many recipes recommend an 80/20 blend for the “juicy” factor, however, I feel it leaves too much grease at the bottom of the pan. So I’m adding a bit of sausage for extra flavor and texture.
  • Sausage: I use Jimmy Dean original sausage, however, have fun, make it your own. Chorizo sausage is a good choice, and ground pork works well.
  • Panko Bread Crumbs and Eggs: Are used for the binder.
  • Creamed Corn: Adds another layer of flavor and compliments the smooth texture of the meatloaf.
  • Catsup and Hot Sauce: Is used for the spicy meatloaf glaze. Use your favorite Hot Sauce. Ours is Cholula. Disclaimer: I am an Amazon Affiliate, if you purchase Cholula using the link provided, I earn a small commission at no extra charge to you.

How to Make the Ultimate Sofrito For Meatloaf

How to make sofrito for spicy meatloaf, step 1.
How to make sofrito for spicy meatloaf, step 2.
  1. Step 1: In a large hot skillet heat olive oil over medium high heat. Add chopped onions, chopped bell pepper and cook until onions start to turn translucent, about five minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime drain the tomatoes in the sink using a colander.
  2. Step 2: Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes.
How to make sofrito for spicy meatloaf, step 3.
How to make sofrito for meatloaf, step 4.
  1. Step 3: Add tomatoes and cook stirring occasionally, for about 10 minutes. 
  2. Step 4: Remove from heat and let cool to room temperature while you make the meatloaf.

Step by Step: How to Make Spicy Sofrito Meatloaf

How to make spicy meatloaf, step 1.
How to make spicy meatloaf, step 2.
  1. Step 1: In a large bowl, combine beef and sausage. Add cooked sofrito, Panko crumbs, eggs, creamed corn and gently mix until well combined.
  2. Step 2: Roll a small amount of the meat to form a meatball. If it’s solid in texture, meat mix is ready to form into loaves.
Forming spicy meatloaf into loaf pans, step 3.
Glazed spicy meatloaf in a loaf pan, step 4.
  1. Step 3: Divide mixture into two 9 x 5 loaf pans. Use a butter knife to run around the edges to push the meatloaf slightly away from the sides of the pan.
  2. Step 4: The Perfect Glaze To Finish Your Spicy Meatloaf is an easy one. In a small bowl, combine Catsup and Hot Sauce. Use a silicone brush to slather the meatloaf with the glaze. Bake the meatloaf 45 minutes.

How Do You Tell When Meatloaf Is Done?

Tip: Use a meat thermometer. Insert the thermometer into the center of the loaf, without touching the bottom of the pan. When the thermometer reaches 160 degrees, your meatloaf is ready. As with any meat, tent the meatloaf with foil and let it rest for 10 minutes before slicing. It will slice much cleaner this way.

Tips for Success

  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for at least 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it. I actually like to let it sit for somewhere between 20 to 30 minutes.

How Do You Tell If Meat To Bread Crumb Ratio is Just Right?

Getting the consistency of meat to bread crumbs to binder (eggs) is really quite simple. And it’s very important to get it just right. And unfortunately each meatloaf recipe version will differ in moisture and crumb due to ingredients. In other words, there’s no one size fits all. Example, meatloaf made with saltine crackers will behave much differently than meatloaf made with oats. You need to get the consistency just right or the meatloaf will be too dry or so moist it will fall apart when sliced.

Just treat it like a meatball recipe.

For this recipe, the moisture level of the canned corn and the Sofrito mix may vary. You may need to add more Panko bread crumbs to get the consistency right. Once the meat mixture is blended, use the meatball test method to insure a well balanced consistency. Take a small amount of the meat and roll it into a meatball. After a few rolls with your palm, and once a meatball is formed without being mushy, the meatloaf mixture is ready.

If the consistency is too loose, add more breadcrumbs, a little at a time. If you feel it’s too dry, just add a drizzle of milk.

What To Serve It With

Classic Meatloaf is routinely served with Mashed Potatoes and a green vegetable, like Green Beans. However, this spicy meatloaf version deserves a bit of a side dish adjustment.

Make Ahead, Storage, Freezing and Reheating

This is a meatloaf recipe that will feed a crowd. It makes two 9′ x 5′ loafs. Which makes it perfect for make ahead or meal prep. And if you’re empty nesters like us, the freezer is your best friend.

  • Make Ahead: Prepare these meatloaves a day in advance. Once the meat is in the loaf pan, cover and refrigerate until ready to cook. This works well if you’re entertaining.
  • Storage: Store any leftovers in the refrigerator. Simply cover the loaf pans with aluminum foil. Cooked meatloaf will keep in the refrigerator up to 4 – 5 days.
  • Reheat: I like to use the microwave to reheat leftovers. The 50% power feature is your best friend. Just place individual portions on a plate, then reheat in 30 second increments until warm enough to eat. Remember, you’re not trying to cook the meatloaf, just get it warm enough to eat.
  • Freezer – Meal Prep: I like to make this two loaf pans, so I can freeze one for future meals. You can either freeze a loaf raw wrapped in plastic wrap, then wrapped in foil. Or you can freeze meatloaf after it’s baked. Well sealed, it will keep in the refrigerator for up to 2 – 3 months. Thaw in the refrigerator overnight then bake according to instructions.

Variations

  • For a fun twist, switch from a loaf to making mini-meatloaves. Just place a small sheet of parchment paper on a kitchen scale and measure out portions of of the meat mixture to weigh somewhere around 10 ½ ounces. It doesn’t have to be exact. Place shaped mini-meatloaves on a sheet pan and adjust cooking time to 30 minutes. Then start checking the internal temperature for the 160 degree mark.
  • Once the meatloaf is cooked, add a good handful of grated cheddar cheese to the top. Return to the oven for just a minute or two or until cheese has melted.
  • Ground Turkey: Ground turkey may be substituted for the ground beef with no changes to the recipe. Avoid packages labeled ground turkey breast, as it will be too lean and will compromise the texture.
  • Heat Level: The beauty of working with chile peppers is that you can control the heat level of this recipe. Chile peppers are labeled mild, medium or hot. Choose the level for your heat tolerance. If you’re looking for heat builders, add a teaspoon of red chile flakes, or a few shakes of hot sauce. Adding chopped jalapeno peppers are another way ramp up that heat level.

Questions You May Have

How Do You Remove Meatloaf From A Loaf Pan

Once the meatloaf is cooled, use a knife and run around the edges of the loaf, just like you would with a quick bread. Slide two spatulas, one on each end of the loaf and gently and carefully lift the meatloaf to a serving platter. You can also slice the meatloaf while in the loaf pan and serve directly from the pan.

What’s The Difference Between Sofrito and Mirepoix?

I love this question, because I’m evangelical about using Mirepoix … thanks to my tenure in Culinary School. Both are aromatic vegetable bases, but sofrito is typically cooked longer and uses ingredients common in Spanish/Latin American cuisines. Mirepoix is a French creation using onion, celery and carrot. It’s a flavor base that is commonly used for soups and sauces.

How Do I Make This Meatloaf Less Spicy?

Skip the chile peppers and use a combination of bell peppers. Select a combo of red, yellow or orange. Avoid green bell peppers due to their grassy strong flavor. And simply skip the hot sauce in the glaze. Pure catsup will work just fine.

The Spicy Sofrito Meatloaf Recipe

Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin' palates. And, of course, left overs make wonderful cold sandwiches.

More Beefy Comfort Food Recipes

And don’t miss my category for Beef Recipes. Colorado is king of beef and you’ll find lots of great recipes including the most popular on my site for Sloppy Joes For A Crowd. It’s a perfect sloppy joe recipe and one that feeds 50 people.

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.

Spicy meatloaf made with sofrito.
Print Recipe
4.89 from 9 votes

Spicy Sofrito Meatloaf

Using a rich red Sofrito to make meatloaf not only adds unique flavor, but keeps the meatloaf tender and moist with texture. If you're looking for a unique meatloaf recipe, this Spicy Meatloaf is a fun twist on America's classic comfort food.
Prep Time1 hour
Cook Time35 minutes
Resting Time10 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 16
Calories: 258kcal
Author: Lea Ann Brown

Ingredients

  • To Make The Sofrito
  • 2 tablespoons Neutral oil canola or vegetable oil work well here
  • 1 large onion peeled, medium diced, about ½ inch.
  • 1 red bell pepper cored, seeded, medium diced, about ½ inch
  • 4 cloves garlic minced
  • 4 green chiles roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 28 ounces canned small diced tomatoes Drained. Red Gold Is a good brand for petite diced tomatoes.
  • 1 tablespoon cider vinegar
  • To Make The Meatloaf
  • 1 ½ pounds lean ground beef
  • ½ pound ground sausage
  • 3 ½ cups Panko bread crumbs
  • 2 eggs lightly beaten
  • 1-15 ounce can creamed corn Drained
  • To Make The Spicy Meatloaf Glaze
  • 1 Cup Catsup
  • 8 good shakes Hot Sauce Your favorite. I'm using Cholulu

Instructions

  • To Make The Sofrito
  • In a large hot skillet heat olive oil over medium high heat.
  • Add chopped onions, chopped bell pepper and cook until onions start to turn translucent, about five minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime drain the tomatoes in the sink using a colander.
  • Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes. Add tomatoes and cook stirring occasionally 10 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
  • To Make The Spicy Meatloaf:
  • Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked sofrito, Panko crumbs, eggs, corn and gently mix until well combined. To test the consistency, use the meatball test. Take a small amount of the meat mixture and roll into a meatball. If a meatball forms well, the meatloaf is a good consistency. If the mixture seems loose, add a bit more Panko at a time until a solid meatball forms.
  • Divide mixture into two 9 x 5 loaf pans. Use a butter knife to run around the edges to push the meatloaf slightly away from the sides of the pan.
  • In a small bowl, combine Catsup and Hot Sauce. Use a silicone brush to slather the meatloaf with the glaze.
  • Bake 45 minutes or until meat thermometer into center registers an internal temperature of 160 degrees.
  • Tent the meatloaf with foil and let rest for 10 minutes. Serve.

Notes

Tips For Success: 
  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for at least 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it. I actually like to let it sit for somewhere between 20 to 30 minutes.

Nutrition

Calories: 258kcal | Carbohydrates: 15g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 19mg | Calcium: 149mg | Iron: 3mg

Spicy Meatloaf Recipe … It’s Whats for dinner.

Lobster Tacos With Toasted Sweet Corn

By 4 Comments

Before being stuffed into a steamy corn tortilla, lobster meat is drenched in warm chile powder, garlic-lime butter sauce. These Lobster tacos are finished with sauteed sweet corn, and roasted poblano peppers. The crunchy corn and peppers are a lovely balance for tender sweet Lobster meat. Light and refreshing, these Lobster Tacos are a great way to celebrate Summer produce.

Lobster tacos served in a soft corn tortilla with sweet corn

What You Can Expect From This Recipe

This is somewhat of an extravagant take on fish tacos, don’t you think? However, lobster tacos are very common on the Pacific coast of Mexico. I had my first at a popular lobster restaurant in Cabo.

However, my version of more of a Southwestern taco rather than Baja style.

This recipe comes together very easily. Especially if you have a quality seafood market that offers tubs of steamed chunk lobster meat. Like my local Whole Foods.

If you can’t find these convenient tubs of chunk lobster, just steam, broil or oven roast two lobster tails for these lobster tacos. It’s an easy task and a quick one.

This is a recipe perfect for taking advantage of sweet corn season. And poblano peppers are just hitting our Colorado Farmer’s Markets at about the same time.

That’s really all these lobster tacos are. Simple, buttery, with that wonderful Summer sweetness from the corn. It simply wouldn’t be a taco with some sort of chile pepper. Earthy flavored Poblano peppers add just the right amount of spicy heat.

Add some creamy avocado, cilantro and sprinkle with salty cheese. A perfect combination for a great taco. Finish with a squeeze of lime, it adds a bright flavor to any meal like this.

With that said, I found an article that dives deep into waters on the subject of Cooking Lobster. I found some good info there.

To Make These Lobster Tacos

First let me point out that these lobster tacos are creamy rich and delicious. With fresh seasonal ingredients, I was very proud of the end result. Let’s take a look.

  • I melted four tablespoons of butter seasoned with garlic powder, chile powder and lime juice in a large enough bowl to add the lobster meat. Once the butter mixture was melted, I stirred it well and mixed in the lobster meat. I set the bowl aside and let the meat soak up all of that flavor.
  • I used two cups of fresh corn kernels, Colorado grown Silver Queen. In a skillet, I melted two tablespoons of butter then added the corn. I fried it until it started to brown.
  • While the corn was cooking, I roasted two poblano peppers over my gas range. I placed them in a bag for about five minutes and then with my hands, removed most of the skin, chopped off the tops and removed seeds and then chopped them.
  • I then warmed the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for two minutes at 50% power.
  • Once they were warm, I grated Munster cheese on each tortilla and returned them to the microwave for about 30 seconds to melt the cheese.
  • To build the tacos, I sprinkled on the charred corn, roasted poblanos, chunks of avocado and then the buttery lobster meat.
  • Note: If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

What To Serve It With

Try lobster tacos with a simple rice dish like this recipe for Oven Baked Rice. A Rick Bayless recipe I fell in love with many years ago.

Beans are always a traditional side for any Mexican meal. We love the rich flavor of these Bolita Beans with Smoked Paprika.

A side salad is always welcome with any entree, take a look at my Southwestern Salad recipe.

Recipe for Lobster Tacos with Toasted Sweet Corn and Roasted Poblanos

Lobster tacos on corn tortillas with melted muenster cheese, toasted sweet corn, roasted poblano peppers, avocado and lime wedges. Served with rice and beans.

These lobster tacos are a true culinary treat. I hope you give them a try.

And if you’re interested in more, don’t miss my Tacos Category, you’ll find a ton of tasty recipes. The most popular being my recipe for Fried Tacos.

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.

Lobster tacos with sweet corn and poblano peppers.
Print Recipe
5 from 2 votes

Lobster Tacos with Toasted Sweet Corn

Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado. Served on corn tortillas and sprinkled with cilantro this is a royal treat of a taco for your next Taco Tuesday.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Seafood
Cuisine: American/Mexican
Servings: 4 tacos
Calories: 581kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons Unsalted Butter divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon Chimayo Chile Powder or ancho
  • ½ lime juiced
  • ½ pound lobster meat cooked and pulled into chunks
  • 2 cups fresh sweet corn cut from cob. About three ears of corn
  • 2 medium poblano peppers roasted and chopped
  • 8 yellow corn tortillas warmed in microwave
  • 1 cup Muenster Cheese grated
  • 1 avocado cut into chunks
  • lime wedges for serving

Instructions

  • Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
  • Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
  • Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
  • Warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
  • Once the tortillas are warm and steamy, place them on microwavable plates. Use two tortillas for each taco. Working quickly grate munster cheese on each tortilla and returned them to the microwave for about 30 seconds per plate to melt the cheese.
  • To build the tacos, working quickly and as each plate of tortillas come out of the microwave from melting the cheese, sprinkle the charred corn, roasted poblanos, chunks of avocado and and top with the buttery lobster meat. Sprinkle on the chopped cilantro and serve with lime wedges.
  • Serve with beans and rice.

Notes

A squeeze of lime juice over the finished taco adds important flavor and brightness. Don’t skip this step.
If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

Nutrition

Calories: 581kcal | Carbohydrates: 48g | Protein: 23g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 451mg | Potassium: 764mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1344IU | Vitamin C: 60mg | Calcium: 312mg | Iron: 2mg

Lobster Tacos … It’s What’s for Dinner

Southwestern Salad with Southwestern Vinaigrette Dressing

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Hearty, fresh and flavor packed, this Southwestern Salad is a great option to round out a Southwestern meal, or serve as a main course. Scoops of black beans and sweet corn, and a combination of salad greens and vegetables, and the sweet and tangy Southwestern Vinaigrette steals the show.

This salad is a perfect side for a casserole, like this one for Mexican Casserole with Ground Beef.

Southwestern Salad Recipe with corn and black beans served in a glass serving bowl with a side of cumin lime honey vinaigrette and cotija cheese

What Is This Southwestern Salad

My Southwestern salad is a bold, New Mexico style salad built with crisp greens, black beans, corn, fresh vegetables, and a punchy dressing. You'll often see avocado, crunchy tortilla strips and Mexican cheese as a topping. It eats like a full meal, but make a great side dish for your Southwestern dinner spread.

Why You’ll Love This Salad

Everyone needs a good Southwest Salad recipe that you can serve with Mexican entrees like these Red Chile Enchiladas, Pork Tenderloin Tacos, Shrimp Burritos … and beyond. This salad is not only a healthy eating lifesaver, it’s awesome with flavor and full of fresh ingredients. What’s not to love:

  • It’s tossed with an exciting Southwestern vinaigrette salad dressing, which honestly, I think steals the show. It’s actually a vinaigrette that includes lime juice, honey and of course my favorite ingredient for any of my Southwest recipes, New Mexico Red Chile Powder.
  • And a beautiful excuse to use crunchy jicama.
  • It showcases corn and black beans.
  • It doubles as a side dish and a tossed salad.
  • It’s very versatile for swapping out the vegetables, not to mention very pretty to look at.
  • Most Important …. it … is … so … Good.

This Southwest salad has become our go-to side salad to serve with any type of Mexican food. I can’t tell you how many times I’ve made it for dinner and and served to guests when entertaining.

It’s made with a bright zesty cumin-lime salad dressing that’s easy to make in just a couple of minutes. Just grab a mason jar with a tight fitting lid, add the ingredients and give it a really good shaking.

I make this salad nearly every time I make Mexican food. It’s a winner.

Key Ingredients:

As with any salad, the ingredients are so easily customized. Greens, cheeses, just use what makes you happy.

Ingredients to make Southwestern Salad.
  • Greens: I like to buy the clamshell of Super greens at King Soopers. The package contains sturdy varieties, and a variety colors and shapes. Which makes for a pretty combination to compliment the bright colored vegetables. Iceberg lettuce and romaine are also a good choice here.
  • Jicama: This salad benefits from the cool crunch of Jicama. And what a great excuse to use this globe shaped root vegetable from Mexico.
  • Canned Black Beans: So easy, just drain and rinse.
  • Corn: Choose frozen to make this easy. But feel free to use fresh corn removed from the cob during sweet corn season.
  • Bell Pepper: Red, orange or yellow brings beautiful color and crunch.
  • Fresh Tomatoes: When it’s not tomato season, I buy those packages of grape tomatoes that one can find year round. They’re sturdy and easy to slice.
  • Onion: I like to use sweet yellow onion for this salad. Of course you can use red onion, it’s just a little strong in flavor for me. But looks pretty.
  • Radishes: Sliced thin, they’re commonly used as a garnish for Mexican food, and, of course, they work beautifully in this Southwestern Salad.
  • Cilantro: We love it. Omit if you’re not a fan.
  • Avocado: Friends don’t let friends eat a Southwestern salad without chopped avocado.
  • Jalapeno Peppers: So pretty, so festive. Just cut off the top, and using the handle of a spoon to scrape the veins and seeds from the pepper. This will reduce the heat factor. Just slice thin and sprinkle.

Toppings and Southwestern Vinaigrette Dressing

Ingredients to make Southwestern dressing for Southwest salad.
  • Lime Juice and Honey, for that glorious sweet tangy flavor
  • Spices: Chile Powder, Cumin, Kosher Salt and Garlic Powder
  • Olive Oil: The backbone to any vinaigrette dressing.
  • Toppings:
  • Tortilla Strips: Adding a handful of crispy tortilla strips gives this salad a wonderful crunch. You can purchase bags of pre-made tortilla strips at the grocery store. We happen to like the New Mexico “Santa Fe” style. That little bit of heat just adds another layer of Southwestern flavor.
  • Cheese: Use a dry Mexican Crumbling cheese. I love how it looks and it brings a salty topping to all of those beautiful vegetables. Look for Cotija or Queso Fresco.

Want a creamy dressing option? Take a look at this recipe for Red Chile Buttermilk Dressing. A recipe from the Rancho de Chimayo restaurant in Chimayo, New Mexico.

Protein Add-ins

This salad would also make a fabulous Southwest main course salad: …

Want to make it a meal and keep it vegetarian? Add some (cooled) cooked pasta. I like spiral shaped rotini for this.

How To Make This Southwestern Salad

Southwestern salad served in a glass serving bowl with radishes, black beans, corn, jicama, jalapeno rings, cotija cheese.

Once all the chopping and dicing is complete, this is a quick assembly salad:

  • Prep vegetables, slice, dice and chop all of the vegetables. Keep in mind, save slicing the avocado until just ready to serve so it doesn’t turn color.
  • Make the Southwestern dressing.
  • Add the salad greens to a large salad bowl and then start sprinkling in the vegetables.
  • Top with crumbled cotija cheese and tortilla strips.
  • Serve dressing on the side.

Presentation Tip

No need to toss the salad before serving, you don’t want all of those colorful vegetables to fall to the bottom of the bowl. Arrange sliced radish and jalapeno on the edges of the bowl. Sprinkle on tortilla strips (if using) and serve with dressing on the side.

Tips For Success

  • Beans: Drain and rinse black beans well. And it’s even a good idea to pat the beans dry with a paper towel, while they’re still in the colander. Doing so will reduce the risk of a watery salad.
  • Avocado: Wait until the last minute to slice or dice the avocado. Doing so too early will cause the avocado to become discolored.
  • Lime Juice: Please use fresh lime juice rather than bottled.

What To Serve It With

So many options. This salad is a great side dish for any Mexican Southwestern Main Course. Here are a few of our favorites.

And if you’re looking for a soup and salad combo, don’t miss my recipe for Southwestern Sweet Corn Soup with Roasted Corn Guacamole. It’s a very special recipe.

Storage

Unfortunately leafy green salads aren’t the best candidates for storage. But keeping the vinaigrette on the side and the salad undressed will help. Pick out any unused avocado. Store salad in an airtight container in the refrigerator. It will keep for one day. Store dressing separately, and it will keep in the refrigerator for up to a week.

FAQ’s

Is This Southwestern Salad Healthy?

Absolutely yes. Everything about it is healthy. The vegetables and green are high in fiber and the beans provide healthy protein. And adding lean proteins like chicken and shrimp keep it healthy.

Can I Make This Ahead Of Time?

Yes, and you should. Prepping the vegetables can be a bit time consuming. Chop them in advance and then add the avocado, cheese and tortilla strips right before serving. The dressing can be made well in advance, up to a few days.

Explore More Southwestern Salad Recipes

And don’t miss my category for Salads Recipes, you’ll find lots of tasty recipes including the most popular in the category, Taco Salad Recipe With Catalina Dressing and Fritos.

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.

Southwestern salad in a clear salad bowl.
Print Recipe
5 from 9 votes

Southwestern Salad with Southwestern Vinaigrette Dressing

Southwest Salad Recipe with black beans and corn … and so much more. A beautiful combination of greens and vegetables with a feisty southwest honey lime vinaigrette.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 8
Calories: 166kcal
Author: Lea Ann Brown

Ingredients

  • For The Southwest Dressing
  • ¼ cup fresh lime juice about 1 large lime
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • 4 tablespoons olive oil
  • ¼ teaspoon New Mexico Chile Powder Add more if you want more heat.
  • For The Southwest Salad
  • 1 jalapeno pepper thin sliced (seeds and veins removed if you want less heat)
  • 1 large head romaine lettuce or artisan salad greens, chopped
  • 1 bell pepper orange or red, chopped
  • ½ medium sweet onion halved and then sliced in to half-rings
  • ½ small Jicama peeled and cut into match sticks
  • 1 small zucchini small chopped
  • 10 cherry tomatoes halved
  • 1 cup sweet corn thawed from frozen, or cut off the cob.
  • 1 cup canned black beans drained and rinsed
  • 4 whole radish thin sliced
  • 1 avocado chopped
  • ¼ cup cilantro chopped
  • Tortilla strips and Mexican crumbling cheese for garnish I purchase tortilla strips from the grocery store

Instructions

  • For the dressing, combine lime juice, honey, cumin garlic powder, salt and olive oil in a large mason jar. Shake vigorously to combine ingredients. Set aside.
  • Prep all vegetables by chopping and slicing. Save prepping avocado until ready to serve so it won't change colors.
  • Add greens to a large salad bowl. Start sprinkling in the beans, corn and prepped veggies. I like to add sliced radish and jalapeno peppers to the edge of the bowl for presentation. No need to toss, or toss gently so the vegetables won't fall to the bottom. It's all about keeping those bright colors for presentation.
  • Serve dressing on the side. Garnish with tortilla strips, crumbled cotija cheese, and chopped cilantro.

Notes

Tips For Success: 
  • Beans: Drain and rinse black beans well. And it’s even a good idea to pat the beans dry with a paper towel, while they’re still in the colander. Doing so will reduce the risk of a watery salad.
  • Avocado: Wait until the last minute to slice or dice the avocado. Doing so too early will cause the avocado to become discolored.
  • Lime Juice: Please use fresh lime juice rather than bottled.
  • Jalapeno Peppers: Remove seeds and veins from the jalapeno peppers to reduce heat. Cut the top off the pepper and use a thin handle of a dinner fork or spoon. Scrape out the seeds and veins and then slice.

Nutrition

Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 38mg | Calcium: 15mg | Iron: 1mg

Southwestern Salad with Southwestern Vinaigrette Dressing … It’s Whats For A Mexican Side Dish