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One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce

By 13 Comments

This chicken in tomatillo sauce was a big hit in our house. Flavorful fork-tender, juicy chicken thighs resting in a tangy Mexican green sauce. A delicious and easy one-pot chicken dinner. Frying chicken thighs nice and crispy and then braising them in a Mexican style gravy makes these Chicken Thighs in Tomatillo Wine Sauce a divine treat. It’s a meal that will remind you of one from your favorite Mexican restaurants.

One pan crispy chicken thighs in tomatillo wine sauce on a white serving platter with an antique silver serving spoon

In my humble opinion, chicken thighs are the best part of the chicken. So much flavor and when cooked correctly a tender and tasty treat. And for our preference, cooking “correctly” simply means a quick fry to brown the skin all over and then braising in a sauce of your choice.

This time the sauce is a green sauce made smoky due to the roasted Hatch Chile and tart and savory with tomatillos, chicken stock and white wine.

Tomatillos are an easy fruit to use in your meal plans. Small, round and green, tomatillos look like unripe tomatoes and are known as tomates verdes in Mexico. Tomatillos have a tart herbal taste and can be used in salsa verde, soups and stews.

To remove the husks, hold the fruit under warm running water, strip off the husks and rinse off the sticky residue from the skins.

Crispy fried chicken thighs on a bed of tomatillo and hatch chile green sauce on a white serving platter.

Mise en Place:

Means, everything in it’s place. This one pan dinner comes together easily if you practice due diligence in chopping and dicing before beginning. The french term Mice en Place was pounded into our heads daily when I attended Culinary School. And it’s a habit that’s well worth the time to master.

This recipe calls for roasted Hatch chile. I have a stash of roasted chiles in my freezer, so this is an easy task for me. Roasting chiles are easy if you have a gas range.

No Hatch available? Just place fresh Anaheim, poblanos or Hatch directly over the flame of your gas stove, resting them on your stovetop grates. Turn them frequently until they’re blackened on all sides. When done, place the chile in a plastic zip lock bag and let them steam for about ten minutes. Then the skins will slide off easily. No need to remove each and every inch of the blackened skin, leaving a trace here and there will increase the smoky flavor. Never run the peppers under water to remove skins. You’re washing away valuable flavor.

Chop the onion and tomatillo and mince that garlic. Chop the cilantro and measure the cumin. Gather your bottle of white wine and your carton of chicken stock. You’re ready to get to work.

Which White Wine Should I Use for Cooking?

And speaking of cooking with wine. Always cook with a wine that you’d drink. I like inexpensive chardonnay or more frequently I buy Catalunya White Wine (Spain). Rene Barbier Mediterranean White. It’s under $10 and is crisp, fresh and floral with a hint of citrus it seems to be perfect for the kitchen. And it’s what we used daily at Cooking School. Please don’t use cooking wine from the grocery store.

Riffs on This Recipe

  • Don’t want to use white wine? Just omit and increase the chicken stock to two cups.
  • Not a thigh person? Of course you can use bone-in, skin-on chicken breasts. Boneless skinless will work also, but will be a bit drier. Also, boneless skinless thighs can be substituted in this recipe.
  • Instead of serving the chicken whole, shred the meat and gently mix into the sauce. Eating a chicken thigh that’s been slathered in sauce can be a bit messy. So if you’d like an easier dining experience. Shred the meat.
  • Garnish with Sour Cream.
  • Before serving the sauce, use an immersion blender for a smoother texture and appearance.
  • Want to go vegetarian? Omit chicken and add some potatoes for a stew-type experience.
  • Really want to kick up the flavor? Use roasted jalapenos. Your choice to remove seeds and veins. If you leave them you’ll get more heat from the pepper.
  • Serve this over rice or even mashed potatoes. If you’re shredding the meat you can serve with a warm tortilla.

This recipe was inspired and adapted from the cookbook One Pot Of The Day.

Recipe for One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce

More Recipes Using Tomatillos

And don’t miss my category for Chicken Recipes. You’ll find lots of options, including the most popular on my site for Chicken Fajita Pasta. A hearty comfort food recipe that the whole family will love.

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

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

One pan crispy chicken thighs with tomatillo wine sauce on a white serving platter with an antique serving spoon
Print Recipe
5 from 5 votes

One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce

A delicious and easy one-pot chicken dinner. Frying chicken thighs nice and crispy and then braising them in a Mexican style gravy makes these Chicken Thighs in Tomatillo Wine Sauce a divine treat. It's a meal that will remind you of one from your favorite Mexican restaurants.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 8
Calories: 479kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons Vegetable oil
  • salt and freshly ground black pepper
  • 3 pounds Chicken thighs skin-on and bone-in
  • 1 large sweet onion fine chopped
  • 1 cup chicken stock
  • 1 cup Dry White Wine
  • 3 Hatch Chile Peppers roasted, peeled, and finely chopped
  • 3 cloves garlic minced
  • 1 ½ pounds tomatillos husked, rinsed, and quartered
  • 3 tablespoons finely chopped cilantro plus whole leaves for garnish
  • 2 to 3 teaspoons ground cumin or to taste
  • 1 tablespoon fresh lime juice

Instructions

  • Heat the oil in a large sauté pan over medium-high heat. Salt and pepper the chicken thighs on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the wine to deglaze, stirring to scrape up any browned bits from the bottom of the pan. The add the chicken stock. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that've collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes. Transfer the chicken to a platter and tent with foil to keep warm.
  • Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.
  • Pour the sauce onto a serving platter and using tongs place chicken pieces on the sauce. If you’d like spoon a little of the sauce over the chicken. over the chicken Garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.

Notes

If you don’t have a stash of frozen roasted Hatch Chile peppers, you can substitute a small can of chopped Hatch chile. Or roast Anaheims or Poblanos for a substitute.

Nutrition

Calories: 479kcal | Carbohydrates: 10g | Protein: 30g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 168mg | Sodium: 234mg | Potassium: 663mg | Fiber: 2g | Sugar: 5g | Vitamin A: 246IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 2mg

Chicken in Tomatillo Sauce … It’s What’s For Dinner

Instant Pot Bacon Mushroom Risotto

By 7 Comments

Bacon and Mushroom Risotto is a super easy side dish using your Instant Pot. Adding a bit of a Southwestern kick with New Mexico Chile Powder compliments the nutty flavor of the Arborio Rice and the earthy flavor of Mushrooms. A meal in itself, or a side dish for your favorite entree.

We like to serve this with Coriander Crusted Pork Tenderloin. The rich flavor of the risotto seems a perfect partner for tender pork.

Bacon Mushroom Risotto in a bowl.

What You Can Expect From This Recipe

Mushrooms are a tailor-made addition to creamy risotto. And adding bacon takes this risotto recipe to the next level. This traditional Italian dish gets a dose of fusion with Southwestern love by adding a bit of New Mexico Chile powder for a little heat.

Why Make Risotto In The Instant Pot?

  • It’s Fast and Easy: Let your pressure cooker do the heavy lifting for a hands-off risotto experience.
  • Ready in about 30-minutes. Cooking risotto in the Instant Pot takes the guess work, fear and doubt for this notoriously finicky dish.
  • Using a pressure cooker eliminates the traditional custom of standing over the pot and stirring, stirring …and stirring.
  • Risotto’s reputable creamy luxurious texture is not compromised.
  • It simply makes risotto a more accessible side dish. You’ll simply want to make it more often.
  • Scientifically there’s something about a pressure cooker and its results on any starchy food that seems to make it softer, stickier and the flavor seems better. The Instant Pot website says that “cooking under pressure or at higher temperature starch in rice gelatinizes to the maximum degree. This is why pressure cooked rice has a softer and stickier grain texture in comparison to boiled and steamed rice at normal pressure”.

Once the ingredients are gathered and the small amount of chopping required, all that’s left is a 6-minute pressure cook and it’s read to eat.

The Flavor Profile: The woodsy flavor of shiitake mushrooms are a great partner for the earthy rich flavor of the chile powder. Smoky bacon adds a layer of unforgettable flavor.

Let’s take a look at how to make Bacon Mushroom Risotto:

Ingredients You’ll Need

Ingredients to make bacon mushroom risotto.
  • Mushrooms: I like to use shiitake mushrooms for this recipe, but experiment with different varieties or even a mix of mushrooms. Oyster, Trumpet, Chanterelle or easy to find button or baby bella mushrooms.
  • Arborio Rice: Arborio rice is a short grain rice that is traditionally used to make Italian Risotto. It has a high starch content which gives it it’s creamy texture. No substitutions here please.
  • Parmesan Cheese: A hard Italian cheese with a nutty fruity flavor. Again traditional for risotto, no substitutions please.
  • Chile Powder: I prefer and always have a good supply of New Mexico Red Chile Powder. You can substitute Ancho Chile Powder.

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.

Step by Step Instructions, It’s Easy

Cooking mushrooms and onions in Instantpot to make bacon mushroom risotto.
Adding aborio rice to instant pot to make bacon and mushroom risotto.
  1. Step 1: Cook bacon until crispy stovetop. Drain on a paper towel and set aside. Set the Instant Pot to Sautee. When hot, add oil and butter. Once butter is melted, add mushrooms and cook for 2 minutes, stirring occasionally. Warm the chicken stock in the microwave for 1 ½ minutes. I like to use my 2-cup Pyrex measuring cup. During the time the stock is heating, add the onions and cook, stirring regularly for 1 to 2 minutes.
  2. Step 2: Add the rice and chile powder and stir until rice is nicely coated., stirring for 1 minute.
Step three to make Bacon Mushroom Risotto.
Bacon and Mushroom risotto step 4.
  1. Step 3: Add the chicken broth and stir. Press the cancel button. Put the lid on, lock, and set Press ‘pressure cook on high, and set the timer for 6 minutes.
  2. Step 4: Once pressure is released and you can remove the lid, add in the grated Parmesan cheese, cream, cooked bacon pieces and a little more butter if you’d like.
How to make bacon mushroom risotto step 5.
Bacon Mushroom Risotto served in a bowl.
  1. Step 5: Stir all ingredients until well combined.
  2. Step 6: Grab your favorite serving bowls and serve this risotto with bacon and mushrooms immediately.
Bacon and Mushroom Risitto in a bowl.

Tips For Success

  • The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. You can also Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.
  • No Need To Rinse The Rice: You need that starch residue that lives on the surface of the rice to achieve that creamy texture.
  • Use a Microplane Zester or a Box Grater to finely grate the Parmesan Cheese. Thicker chunks of cheese will not properly melt.
  • If the risotto is a bit too wet after the final stir after cooking, turn on the sautee function and drizzle in a little more milk.
  • Purchase regular thick cut bacon. Some of the fancier flavored smoked additives will over-power the delicate flavor of this risotto recipe. You want a balanced flavor.
  • Kitchen shears make easy work to cut the bacon into small pieces before frying.

Questions You May Have

Is Bacon Mushroom Risotto Gluten Free?

Yes, rice is a gluten free product and the ingredients are gluten free.

How To Serve It

Bacon Mushroom Risotto can be served as a main course. Or serve it with your favorite main course. May I suggest Italian Beef Tagliata, or these Lamb Skewers with Lemon Vinaigrette.

Leftovers and Storage

Store any leftovers in an air-tight container in the refrigerator for up to 4 days.

To reheat, take advantage of your microwave’s 50% power function. Reheat individual servings in 15-second increments. Add a little milk before reheating if the left-over risotto seems a little dry

Recipe For Bacon and Mushroom Risotto

And check out my category for Side Dish Recipes, you’ll find lots of great recipes including one of the most popular for Green Beans with Bacon and Brown Sugar.

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.

Bacon Mushroom Risotto in a bowl.
Print Recipe
5 from 1 vote

Instant Pot Bacon Mushroom Risotto

Making Risotto in an Instant Pot is a breeze. The texture and creaminess is not at all sacrificed with the quick cook. Shiitake Bacon and Mushroom Risotto is a very special blend of Southwestern flavors. A beautiful compliment the nutty flavor of the Arborio Rice.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 4
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 6 ounces Bacon chopped and cooked to crispy stage
  • 1 tablespoons canola oil
  • 1 tablespoon butter
  • ¼ cup sweet onion diced
  • 5 ounce Package Mushrooms sliced. Shiitake, button or baby bella work well here.
  • ¾ cup arborio rice
  • 1 teaspoon pure chile powder such as Chimayó or ancho
  • 1 ½ cups chicken stock placed in a Pyrex measuring cup and heated in microwave
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • ¼ cup grated Parmesan cheese
  • Freshly ground pepper

Instructions

  • In a fry pan stovetop, cook the chopped bacon until crispy stage. Drain on paper towels and set aside.
  • Set the Instant Pot to Sautee. When hot, add oil and butter. Once butter is melted, add mushrooms and cook for 2 minutes, stirring occasionally. Warm the chicken stock in the microwave for 1 ½ minutes. I like to use my 2-cup Pyrex measuring cup. During the time the stock is heating, add the onions to the Instant Pot and cook, stirring regularly for 1 to 2 minutes
  • Add the rice and chile powder and stir until rice is nicely coated, for 1 minute. Add the warmed chicken stock. 
  • Press the cancel button. Put the lid on the Instant Pot making sure it's in the locked position and pressure valve is down. Press 'pressure cook on high, and set the timer for 6 minutes.
    When the timer beeps, release the pressure.
  • Once the pressure is released and you're able to open the lid, stir in the cheese, cream, cooked bacon pieces and a little more butter if you'd like.

Notes

Tips For Success
  • The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. You can also Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.
  • No Need To Rinse The Rice: You need that starch residue that lives on the surface of the rice to achieve that creamy texture.
  • Use a Microplane Zester or a Box Grater to finely grate the Parmesan Cheese. Thicker chunks of cheese will not properly melt.
  • If the risotto is a bit too wet after the final stir after cooking, turn on the sautee function and drizzle in a little more milk.
  • Purchase regular thick cut bacon. Some of the fancier flavor smoked additives will over-power the delicate flavor of this risotto recipe.
  • Kitchen shears make easy work to cut the bacon into small pieces before frying.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 262mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

Bacon Mushroom Risotto … It’s What’s For Dinner

Cheesecake Black Bottom Chocolate Cupcakes

By 8 Comments

These Cheesecake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and topped with a swirl of cream cheese butter frosting. What’s not to love?

Chocolate black bottom cupcake with white frosting.

My Inspiration for these black bottom chocolate cupcakes:

It all started when we were invited over for Greg’s birthday party. He requested that I bring my Chili. Thank you Greg, such a compliment. But I felt the need to also contribute something a little more birthday-y. Cupcakes were on my mind, since I couldn’t steer myself towards making a cake.

So, a hunting I went for a cupcake recipe that would be adult appealing and kid friendly. I turned to one of my favorite baking sites, That Skinny Chick Can Bake. Liz is an expert baker with tons of reliable recipes. Of course, she offered many cupcake recipes, but once I laid eyes on this chocolate indulgence, I couldn’t resist. This is her mom’s recipe from the 70’s and I can see why it’s still wildly popular.

What Makes This Chocolate Cupcake Recipe So Good?

3 black bottom chocolate cupcakes.

Several things caught my eye about this recipe. One was the vinegar in the batter. The first chocolate cake I ever made was in 4-H as a child. A Devil’s Food Cake that called for vinegar. A curious ingredient, don’t you think? Actually the interaction between the vinegar and baking soda makes for a cake that is quite airy and moist. It’s a baking technique that was born from the Great Depression era when ingredients like milk, butter and eggs were scarce and often not affordable.

The combination of ingredients in this batter returns a rich, moist beautiful chocolate cupcake. Tucked inside the cupcake is a cream cheese, egg, sugar and chocolate chip filling. Reminiscent of cheesecake in texture and flavor, it’s a great little surprise when you bite into the cupcake. And topped with cream cheese butter frosting = perfection.

I am not a frosting fan. I’m the one who picks it off a cake. Unless it’s cream cheese frosting. Be still my heart when I’ve got a slice of carrot cake slathered with that stuff. From what I’ve read, these cupcakes are usually not frosted, but Liz used cream cheese frosting…how could I resist?

Cupcake Crazed – What’s Your Favorite Recipe?

I’m somewhat new to the idea of being a good baker, thank you very much Culinary School and all of those days spent in the Pastry Kitchen to help boost my confidence. And, I missed the cupcake craze a few years ago. But I feel my own craze on the way. Not a crazy craze with wild decorations, but one that reminds me of simpler cupcakes from my childhood.

What’s your go-to cupcake recipe?

Again, thanks to Liz for this recipe.

3 black bottom chocolate cupcakes.

I hope you give this cheesecake chocolate cupcake recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite cheesecake chocolate cupcake recipe, please let me know, I’d love to give it a try.

More Chocolate Dessert Recipes

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

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

3 black bottom chocolate cupcakes.
Print Recipe
5 from 2 votes

Cheesecake Black Bottom Chocolate Cupcakes

These Cheese Cake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and a swirl of cream cheese butter frosting, what’s not to love?
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • For The Filling
  • 8 ounces cream cheese at room temperature
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • 1 cup mini semisweet chocolate chips
  • For The Cupcakes
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • ⅔ cup vegetable oil
  • 2 tablespoons vinegar white or cider
  • 2 teaspoons vanilla
  • For The Frosting
  • ½ cup 1 stick butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 ½-3 cups powdered sugar sifted
  • 1 teaspoon vanilla

Instructions

  • Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
  • In a medium bowl, beat together the cream cheese, ⅓ cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.
  • Fill muffin cups ⅔ full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.
  • Bake for 20-25 minutes. Cool.
  • Make frosting by beating the butter and cream cheese until smooth. add 2 ½ cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another ½ cup powdered sugar.
  • Pipe frosting on cooled cupcakes.

Nutrition

Calories: 341kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 332IU | Calcium: 28mg | Iron: 2mg

Chicken and Vegetable Soup With White Wine

By 9 Comments

This Chicken and Vegetable Soup with White Wine is a hearty, brothy soup filled with tender chicken, Yukon Gold potatoes, sweet potatoes, green beans and bell pepper. White wine, tomato paste and Pickapeppa Sauce give the broth a savory depth.

Unlike traditional chicken vegetable soup, this version has a distinctive white wine flavor that’s noticeable but nicely balanced. Made with previously cooked chicken, it’s a satisfying homemade soup with plenty of vegetables and a flavorful broth.

For another vegetable-packed chicken soup with a little more heat, try my Spicy Chicken and Cabbage Soup.

Potato soup with vegetables and white wine served with bread.

Quick Look: Chicken and Vegetable Soup With White Wine

  • 🧁 Serves: 8
  • ⭐ Features: Flavorful ✓ Hearty✓Distinctive ✓
  • ⌛️ Prep Time: 30 minutes
  • 🍪 Cook Time: 28 minutes
  • 🕑 Total Time: 58 minutes
  • 👩‍🍳 Skill Level: Intermediate
  • 🏆 Why make THIS version? A rich, savory broth with balanced white wine flavor, tender chicken, and hearty vegetables makes this soup anything but ordinary.

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What Makes This Soup Different

The white wine is what sets this chicken and vegetable soup apart. Two cups of wine simmers with chicken stock, creating a broth with a noticeable but balanced wine flavor. Tomato paste and Pickapeppa Sauce add savory depth, while cider vinegar brings a bright finish.

The combination of Yukon Gold potatoes, sweet potato, green beans and bell pepper gives the soup a variety of textures and flavors. It’s a vegetable-packed chicken soup with a more developed broth than a traditional chicken and vegetable soup.

Ingredients You’ll Need

Ingredients to make chicken vegetable soup.
  • Chicken Stock: Forms the savory base of the soup. Homemade is always best, or a reliable name brand.
  • Pickapeppa Sauce: If I were told that I could only one bottle of sauce in my refrigerator door, this would be it. A sauce for the discerning connoisseur, its mellow flavor of cane vinegar adds a tangy, savory compliment to many dishes. It brightens and it adds a depth of flavor. It’s awesome and it’s Jamaican. I use it in practically all my soups and you bet it found it’s way into this chicken potato soup.
  • Tomato Paste: Adds a tangy, savory depth that complements the wine and vegetables.
  • White Wine:We added white wine to almost everything in Culinary School ,so I came to appreciate what it can bring to many recipes. Two cups give this soup its distinctive flavor. The wine remains noticeable after simmering but is balanced by the other ingredients. White wine adds brightness and another dimension of flavor. I've also used this same flavor principle in my White Wine Sauce with Chicken, where dry white wine creates a light, bright sauce for chicken breasts.
  • Vinegar. Magical vinegar can brighten, balance and sharpen your food. Culinary school confirmed my love of the use of vinegar and that it's as important to a cook as salt and pepper. It steps in to rescue and tame many flavors that want to bite back.
  • Yukon Gold Potatoes: Their creamy texture and ability to hold their shape make them well suited to this soup. Choose a bag of mini-potatoes.
  • Sweet Potatoes: Adds a subtle sweetness that contrasts with the savory broth. You can also substitute cubed butternut squash.
  • Green beans: Add color and texture to the finished soup.

What Kind Of Potatoes Are Best For Soups?

The versatile and reliable Yukon Gold potato.

The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up.

And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.

Yukon Golds are incredibly versatile. They're superb for mashing, in soups and chowders, and they're great for roasting and sauteeing. Save the high starch potatoes like russets for this Slow Cooker Baked Potatoes Recipe. Their tough skins will keep the inside nice and fluffy.

If you love the combination of chicken and sweet potatoes, try my Chicken and Sweet Potato Soup next.

How To Make Chicken and Vegetable Soup

Step 1: Cooking chicken breasts for chicken and vegetable soup.
Chopped vegetables for chicken and vegetable soup with white wine.
  1. Step 1: Cook the chicken breasts: Spray a small casserole dish with non-stick spray and cook chicken breasts in a 350 degree oven for 30 minutes, or until juices run clear.
  2. Step 2: Chop The Vegetables: While the chicken is cooking, chop the sweet potato, onion, red bell pepper and half the Yukon Gold Potatoes.
Step 3: Making white wine broth for chicken and vegetable soup.
Adding sweet potatoes to white wine chicken broth to make chicken and vegetable soup.
  1. Step 3: Make The White Wine Broth Base: In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa Sauce and dried basil.
  2. Step 4: Add The Potatoes: Drop the Yukon potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in sweet potato. For another hearty chicken soup featuring seasonal squash, try my Butternut Squash Chicken Soup.
Step 5: sauteeing vegetables to make chicken and vegetable soup.
Adding tomatoes to sauteed vegetables to make chicken and vegetable soup with white wine.
  1. Step 5: Sautee The Vegetables: In the meantime, heat oil in a skillet and sautee the onion and bell pepper for about 5 minutes, or until soft.
  2. Step 6: Add The Tomatoes: Add the tomatoes to the vegetable mixture and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Continue to simmer the soup, covered for 10 minutes.
Finishing chicken and vegetable soup with white wine.
  1. Step 7: Finish The Soup: Uncover the pot and add green beans, salt and pepper. Add the cubed chicken. Continue cooking until the green beans and sweet potato are tender but not mushy. About 5 minutes.
Chicken potato soup with vegetables served in an italian white bowl.
  1. Step 8: Serve The soup: Serve this chicken potato vegetable soup piping hot in shallow white bowls to show off the beautiful colors of the vegetables and the rich stock. Finish with grated parmesan cheese and fresh baked bread. Beautiful meal.

Chef Lea Ann’s Tips For Success

  • Use dry white wine: A dry white wine complements the savory broth without adding unwanted sweetness.
  • Cut the onion and bell peppers evenly: Similar-sized pieces help the vegetables cook at a consistent rate.
  • Sauté the vegetables separately: This gives the onions and bell pepper a chance to soften and develop flavor before they are added to the broth.
  • Use previously cooked chicken: Leftover roasted chicken and rotisserie chicken are convenient choices. Add the chicken toward the end so it doesn’t overcook.
  • Finish with cider vinegar: Adding the vinegar near the end preserves its bright flavor and balances the broth.

 What To Serve With It

  • This hearty chicken and vegetable soup makes a satisfying meal on its own. I like to serve it with crusty bread for soaking up the flavorful broth. A little freshly grated Parmesan is another nice finishing touch. Soup and salad are natural partners, serve this with a tossed green salad topped with Red Wine Vinegar Dressing or try this bolder dressing, Dijon Vinaigrette.

Storage, Freezing and Reheating

  • Refrigerating: Transfer leftover soup to an airtight container and refrigerate once cooled. Enjoy within 3 to 4 days.
  • Freezing: This chicken and vegetable soup freezes well. The Yukon Gold potatoes and sweet potato retain their texture after freezing, making it a convenient soup to prepare ahead. Cool the soup, transfer it to freezer-safe container and leave room for expansion. Be sure to label the container and use within 2 to 3 months.
  • Reheating: Reheat refrigerated or thawed soup on the stovetop over medium heat, stirring occasionally. You can also heat individual servings in the microwave. Use a microwave safe bowl. The 50% feature is your best friend here. Microwave in 15 second increments until soup is hot enough to eat. This slow heat method will prevent any microwave food splatters.

Chicken and Vegetable Soup FAQ’s

Can I Make Chicken and Vegetable Soup with Rotisserie Chicken?

Yes. Since this recipe calls for previously cooked chicken, rotisserie chicken works well. Add it near the end of cooking to heat through.

What Kind Of White Wine Should I Use?

You’ve heard the old adage about don’t use wine in recipes that you wouldn’t drink. I whole-heartedly agree. But you don’t need to spend a lot. Use a dry white wine. The wine remains noticeable in the finished soup, so choose one whose flavor you enjoy drinking since you’re only using a portion of the bottle. I like Pinot Grigio, Sauvignon Blanc or un-oaked chardonnay.

Explore More Homemade Soup Recipes

If you’re looking for more comforting brothy soups, browse my collection of Chicken Soup Recipes. You’ll find lots of popular recipes including the most popular chicken soup recipe on my site for Sopa Ranchera, Southwest Chicken Soup.

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.

Chicken potato soup with vegetables.
Print Recipe
5 from 2 votes

Chicken and Vegetable Soup With White Wine

This Chicken and Vegetable Soup with White Wine is a hearty, brothy soup filled with tender chicken, Yukon Gold potatoes, sweet potatoes, green beans and bell pepper. White wine, tomato paste and Pickapeppa Sauce give the broth a savory depth.
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 338kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Boneless skinless chicken breast cooked and cut into bite sized pieces
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Fresh ground pepper
  • 2 quarts chicken stock
  • 2 cups white wine I like Pinot Grigio here
  • 1 Tablespoon tomato paste
  • 2 teaspoons Pickapeppa Sauce
  • 2 teaspoons dried basil
  • ½ pound Yukon gold potatoes About 9 petite potatoes-quartered
  • 2 cups sweet potato peeled and cubed. Or butternut squash.
  • 2 tablespoons Neutral oil canola or vegetable oil work well here
  • 2 medium Sweet onion peeled and diced
  • 1 large red bell pepper cored, seeded and diced
  • 15 ounce Canned diced tomatoes
  • 12 ounces Frozen green beans thawed
  • ½ teaspoon cider vinegar

Instructions

  • Pre-heat oven to 350 degrees. Place one pound boneless skinless chicken breast into a casserole dish that's been sprayed with non-stick spray. Sprinkle with a little fresh ground pepper and kosher salt. Bake uncovered 30 minutes. Once cool enough to handle, slice into cubes.
  • In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa Sauce and dried basil. Drop the Yukon potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in sweet potato.
  • Meanwhile in a 9 inch skillet, heat the oil over medium heat. Add the onion and red bell pepper sautee for about 6 minutes. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Continue to simmer the soup, covered for 10 minutes.
  • Uncover the pot and add green beans, salt and pepper. Add the chicken. Continue cooking until the green beans and sweet potato are tender but not mushy. About 5 minutes.
  • Tip: Stir in a splash apple cider vinegar to brighten flavors. Top with grated Parmesan cheese – optional

Notes

  • Use dry white wine: A dry white wine complements the savory broth without adding unwanted sweetness.
  • Cut the vegetables evenly: Similar-sized pieces help the vegetables cook at a consistent rate.
  • Sauté the vegetables separately: This gives the onions and bell pepper a chance to soften and develop flavor before they are added to the broth.
  • Use previously cooked chicken: Leftover roasted chicken and rotisserie chicken are convenient choices. Add the chicken toward the end so it doesn’t overcook.
  • Finish with cider vinegar: Adding the vinegar near the end preserves its bright flavor and balances the broth.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 497mg | Potassium: 1063mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2856IU | Vitamin C: 50mg | Calcium: 92mg | Iron: 5mg

Homemade Mexican Restaurant Style Salsa

By 8 Comments

If you’ve ever wondered why the salsa at your favorite Mexican restaurant tastes so much better than anything from a jar, the secret is simpler than you might think. This Mexican restaurant salsa recipe delivers that same bright, slightly smoky flavor with just a handful of ingredients and a blender. Ready in 15 minutes, this classic Mexican recipe features tomatoes, chiles, garlic, and a quick pulse to create the kind of salsa that disappears fast once those chips hit the table.

A bowl of Homemade Restaurant Style Salsa.

We’re all very familiar with that moment at a Mexican restaurant when the chips hit the table and the salsa shows up right after? I always tell myself I'll have just a few chips. Then suddenly the basket is empty and I'm pretending I don't know how that happened. Here’s how to recreate that experience at home.

What Makes A Salsa Mexican Restaurant Style?

Mexican restaurant style salsa is usually a blended salsa made with tomatoes, onion, jalapeno or serrano peppers, garlic, cilantro, and salt. The texture is thinner than chunky salsa because it's blended quickly. Many salsas Mexican restaurants serve use canned tomatoes so the flavor stays consistent year round. Seasonings may vary from restaurant to restaurant and with regional differences.

Restaurant Salsa vs. Jarred Salsa

Restaurant salsas simply taste better than jarred. The main reason is the ingredients are all fresh, made fresh daily, allowed to rest a bit to meld flavors, and are not cooked like jarred salsas. Which makes them very different from pasteurized and and preservative laden jarred salsas. Restaurant salsa is is made using pulse blending for a thinner texture.

The 5 Main Ingredients Most Mexican Restaurant Use

  • Tomatoes: Usually canned. Sometimes fire roasted. Fresh tomatoes most certainly work, but canned tomatoes are reliable and available year round. Reliable because the’ll produce the same flavor every time.
  • Onion: White onion is used in traditional Mexican food due to its sharp bright flavor.
  • Chile peppers: Jalapeños or serranos. Serranos bring a little more heat, so when you order “hot” rather than mild salsa, it’s more than likely due to serrano peppers.
  • Garlic: Just a clove or two. Enough to give depth.
  • Cilantro and salt: Fresh cilantro for that unmistakable flavor. Salt pulls everything together.

Other adds ins include spices chosen by the restaurant, an acid that usually is a combination of lime juice and vinegar.

Restaurant Salsa Ratio

Just like making a good vinaigrette (1 part acid, 3 parts oil) , restaurants can also follow a basic ratio before adding their own signature spices. A basic rule to follow is:

  • 28 ounce can tomatoes
  • ¼ cup onion
  • 1-2 jalapeños
  • 1 garlic clove
  • 2 tablespoons cilantro
  • 1-1½ teaspoons salt

From there make it yours and add your own signature seasoning ingredients.

I was lucky to have an Executive Chef of a popular local Mexican restaurant share her combination of ingredients. I happen to think it’s the best restaurant salsa around. Let’s take a look:

Ingredients You’ll Need

Ingredients to make Mexican Restaurant Salsa.
  • Vegetables: Canned Tomatoes, Jalapeno Pepper, Onion
  • Tomato Juice: You may be wondering why drain the tomatoes and then add tomato juice. Tomato juice is a smooth product made by pureeing tomatoes and then straining. The juice in a can of tomatoes is a watery product produced by processing and canning tomatoes.
  • Seasonings: Cilantro, garlic, cumin, salt, red chile powder, Mexican oregano, sugar, cumin
  • Acid: Adding acid brightens flavors. For this recipe we’re using lime juice and apple cider vinegar.

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.

How To Make Table Salsa, Mexican Restaurant Style

Mexican restaurants make huge batches of their salsas daily in large commercial blender machines. It’s basically a blender salsa that creates that smoother scoopable texture. The chef relayed the recipe to me in gallons, pints and cups, and did so by memory. It took me making many batches of this salsa to scale it down for the home cook.

I have a 14-Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and add the rest of the ingredients, all you need is about twelve good pulses and you’re done.

If you have a smaller food processor you might need to make this in two batches. This can also a blender salsa recipe.

Step 1: How to make Mexican Restaurant Salsa.
Step 2: How to make mexican restaurant style salsa.
  1. Step 1: Rough chop the onion, drain the tomatoes and, if you’re wanting a milder salsa, remove the seeds and veins from the jalapeno.
  2. Step 2: Place all of the ingredients into a food processor or blender.

Pro Tip: How to remove seeds and veins from a jalapeno pepper: Cut off the top of the jalapeno pepper, use the handle of a spoon or fork to easily scrape out the seeds and veins.

Step 3 to make homemade Mexican Restaurant Salsa.
A jar of homemade restaurant style mexican salsa.
  1. Step 3: About a dozen pulses will blend the salsa into restaurant quality texture.
  2. Step 4: Serve immediately or store in the refrigerator. I like to use a Mason-style jar for storage.

What To Serve With Mexican Restaurant Style Salsa

It isn’t just for chip dipping, this type of salsa is great on:

Tips For Success

  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

How To Adjust Heat Levels

Mild, medium or hot, what do you order at your favorite Mexican Restaurant? Here are tips to make the adjustments.

  • Mild: Remove the seeds from the jalapeño.
  • Medium: Use one or two jalapeños.
  • Hot: Add serranos. Or toss in a chile de árbol if you're feeling brave.

Storage:

  • This homemade Mexican restaurant style salsa will keep nicely in the fridge for a couple of weeks, if it lasts that long. It makes about three cups. I like to store it in a Mason style jar.

FAQ’s

Why Is Mexican Restaurant Salsa So Thin?

When canned tomatoes are pulse blended, they release water. Plus, many Mexican restaurants add tomato juice for added flavor and color. And it’s simply easier to eat chips with a thin salsa. Chunky salsas can be messy from bowl to mouth.

Should Restaurant Salsa Be Served Cold Or At Room Temperature.

That’s an easy one. Cold salsa served directly out of the refrigerator has a dull flavor. The answer is, for best flavor, let is come to room temperature before serving. About 30 minutes will work well here.

Do Mexican Restaurants Use Canned Tomatoes For Salsa?

Yes, many do. They’re available year round, reliable with flavor and color. Some Mexican restaurants may alter the flavor profile by using fire roasted.

Mexican Restaurant Salsa Recipe

Homemade Restaurant style salsa in a Mexican style bowl with chips.

When I was in culinary school, we spent a lot of time talking about technique. Fancy sauces, reductions, all that stuff. But one of the things that stuck with me most was how simple great food can be. Restaurant salsa is a perfect example. Tomatoes, chiles, onion, garlic. Blend it. Season it, taste it. Done.

This recipe is my go-to salsa Mexican restaurant style version. Fast. Bright. And a little addictive.

This restaurant salsa recipe is a must have, and a must make.

Explore More Mexican Salsa Recipes

If you love making Mexican sauces and salsas at home, try exploring other classics like Red Chile Sauce, a must have for any serious cook looking to improve their Southwestern cooking skills and elevate the flavor of Mexican main courses. And if you’re looking for a queso recipe for those chips, don’t miss my Mexican Queso Blanco Recipe. It’s so easy.

And don’t miss my Mexican Food Category. Lots of classic recipes to bring a fiesta to your family. This recipe for Red Chile Guajillo Sauce is great to make Pork Tenderloin 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.

Mexican restaurant salsa in a bowl served with tortilla chips.
Print Recipe
4.80 from 5 votes

Homemade Mexican Restaurant Style Salsa

Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you’ll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 3 cups
Calories: 44kcal
Author: Lea Ann Brown

Ingredients

  • 2 15-ounce Can diced tomatoes drained
  • ¼ Cup Tomato Juice
  • ½ cup fresh cilantro leaves or more to taste
  • 1 medium onion rough chopped
  • 2 clove garlic rough chpped, or ½ teaspoon garlic powder
  • 1 whole jalapeno Top cut off and rough sliced. Make this with 2 jalepeno peppers, depending on heat tolerance.
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon New Mexico Red Chile Powder or Ancho will work well
  • ¼ teaspoon Mexican oregano
  • ½ to 1 Tablespoon sugar
  • 1 lime juiced
  • 1 Tablespoon cider vinegar

Instructions

  • Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  • Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

Notes

Tips For Success:
  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

Nutrition

Serving: 1cup | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 786mg | Potassium: 119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

Mexican Restaurant Salsa Recipe … it’s what’s for dipping chips.