Recipes with chicken broth

Tex-Mex chicken tortilla soup simmered in a rich beef and chicken broth with corn, tomatoes, and cumin. Topped with crushed chips, avocado, cheese, and lime.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Layered chicken tortilla bake with corn tortillas, shredded chicken, green chilies, and melted cheddar in a creamy broth sauce. Easy assembly, one dish, 30 minutes in the oven.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

Grilled chicken marinated in tequila, lime juice and cilantro, served over a tangy pureed tomatillo sauce with jalapeño heat. A bold Mexican-inspired dinner ready in under an hour.

Grilled chicken marinated in tequila, lime juice and cilantro, served over a tangy pureed tomatillo sauce with jalapeño heat. A bold Mexican-inspired dinner ready in under an hour.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Pheasant with black olives sears and roasts boned pheasant breast and thigh, served with a deep wine and bone-stock reduction studded with black olives and tomato. An elegant wild-game main with Provencal flavors.

Shrimp and scallops marinated in sherry, then wok-tossed with asparagus, baby corn, and water chestnuts in a glossy sesame-garlic sauce. Quick Chinese-style seafood in 30 minutes.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.

Tender chicken breast pieces cook in one skillet with rice, black-eyed peas, and sweet corn, creating a complete Southern-inspired meal that's hearty, protein-packed, and ready in 40 minutes flat.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.