Recipes with chicken broth

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Slightly creamy without being rich, the flavour was well balanced. I love using crock-pot, because it's easy and so convenient. Therefore this recipe has certainly won me over :)

Chicken tequila pasta with lime, cumin, and a smoky tomato sauce simmered with real tequila. Tender poached chicken tossed with noodles for a bold Southwestern-inspired dinner.

Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.