Best Chicken Tortilla Soup

Best Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is simply the best all-time family comfort soup. Store-bought chicken broth, canned tomato soup, rotisserie chicken, a perfect blend of seasonings and cheese make it an easy and fast, happy meal. One of the all time great weeknight healthy dinner ideas!

chicken tortilla soup in a white bowl with cilantro and chips

Keeping it simple is the key to making delicious and healthy soup. This one- pot soup can be easily adjusted to any consistency and spice level you prefer.

Want it thin and light? Just omit the 4 oz. of Queso Velveeta cheese.

Like it thicker but gluten-free? Keep the cheese and crush up a handful of corn tortilla chips and stir into the broth. Doesn’t get any easier!

INGREDIENTS

With the right amount of spice and good quality ingredients making great soup is easy and stress free.

  • shredded rotisserie chicken
  • 1 large onion chopped
  • 4 cloves garlic chopped, minced
  • 1 large jalapeno chopped, deseeded
  • 1 tbsp chili powder, heaping
  • 2 tsp cumin
  • 1 tbsp lemon pepper
  • Better than Boullion Roasted Garlic
  • 1 tbsp Worcestershire sauce
  • 32 oz chicken broth
  • 1 can tomato soup
  • 1 can diced tomatoes & peppers
  • 1 can mexicorn
  • 4 oz Processed Queso Cheese
  • cilantro
  • tortilla chips or corn tortillas
step one and two instruction on how to make Chicken Tortilla Soup

HOW TO COOK CHICKEN TORTILLA SOUP

  1. STEP ONE – Chop up the onion, jalapeno, and garlic.
  2. STEP TWO – Saute the cut up veggies in 1 tsp of oil until soft.
  3. STEP THREE – Add chili powder, cumin, and lemon pepper to veggies and stir to coat the veggies. Stir in roasted garlic bouillon. Note: if you can’t find roasted garlic bouillon then substitute with chicken bouillon.
  4. STEP FOUR – Pour chicken broth, tomato soup, and drained canned diced tomatoes and chilis, like Rotel. Bring to a boil then reduce heat and let simmer for about 15 minutes.
  5. STEP FIVE – Add shredded rotisserie chicken, Queso cheese, and canned corn. Note: use regular Velveeta if you can’t find the queso type or substitute any easy melting cheese for Velveeta
  6. STEP SIX – let simmer for about 10-15 minutes, stirring often. Note: make sure cheese does not settle on the bottom of the pan while cooking.
  7. STEP SEVEN – Ladle into bowls. Serve with chopped up fresh cilantro, sliced avocados, grated cheese, cotija cheese, a squeeze of lime, extra hot sauce or hot salsa, sour cream, tortilla chips, or pan-fried corn tortillas.

COOKING NOTES AND TIPS

If you want to use whole raw chicken breast simply saute it along with the veggies. Follow the rest of the instructions and before you add the cheese take the whole chicken breast out and shred it. Then add it back to the pot and add the cheese. Let simmer until everything is incorporated.

Ground turkey or even ground beef would be really good in place of rotisserie chicken. Add a can of black beans would along with the corn for more goodness.

just finished Chicken Tortilla Soup in the soup bowl

Approximate Weight Watcher Points (naturally Low Carb)

  • 3 points for a bowl without additional cheese and chips
  • 2 points for 6 tortilla chips
  • 4 points for 1/4 cup grated cheese
  • 1 points for 2 tbls avocado 

Crockpot or Instant Pot Methods

Instead of making this soup on top of your stove, make it in a crockpot like this one…just add everything except the corn and the cheese. Cook on low for two to three hours then add in the corn and cheese and cook for another hour on low.

Cooking it in an Instant Pot (mine has a slow cooker setting…2 appliances in 1) is a super fast way to cook this yummy soup. Use the saute setting for the veggies, follow the remaining recipe instructions keeping the Instant Pot setting on saute but turning it down to low. Soooo Easy!!

over head close up of served chicken tortilla soup in a white bowl

SERVING OPTIONS

Serve with avocados, tortilla chips, corn tortillas (pan fried), sour cream, salsa, extra cheese, cotija cheese, black beans, jalapenos, or mexican rice.

A fresh green salad would round out this meal in no time at all. These easy, crispy, crunchy Air Fryer Beef Burritos would make this meal a weekly request… Mini Mexirolls would be perfect for little hands and would super easy in this Instant Air Fryer as well!

close up of side view of a spoon in Chicken tortilla soup

MORE DELICIOUS AND HEALTHY DINNER IDEAS

Easy Chicken Tortilla Soup

Simply the Best Chicken Tortilla Soup. Easy, savory, spicy comfort food at it's best!
Course dinner, Main Course
Cuisine American, Mexican
Keyword chicken tortilla soup, mexican tortilla soup, soup, southwest soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 325kcal

Ingredients

  • 1 large onion chopped
  • 1 tsp olive oil
  • 4 cloves garlic chopped, minced
  • 1 large jalapeno chopped, deseeded
  • 1 tbsp chili powder, heaping
  • 2 tsp cumin
  • 1 tbsp lemon pepper
  • 1 tbsp Better than Bouillon Roasted Garlic
  • 32 oz chicken broth
  • 1 can tomato soup
  • 1 tbsp Worcestershire sauce
  • 1 can diced tomatoes & peppers
  • 1 can mexicorn
  • 4 oz Processed Queso Cheese I used Velveeta
  • shredded rotisserie chicken
  • cilantro
  • tortilla chips or corn tortillas

Optional and Add-on Ingredients

  • 1 can black beans
  • sliced avacados
  • grated cheese
  • lime juice

Instructions

  • STEP ONE – Chop up the onion, jalapeno, and garlic.
  • STEP TWO – Saute the cut up veggies in 1 tsp of oil until soft.
  • STEP THREE – Add chili powder, cumin, and lemon pepper to veggies and stir to coat the veggies. Stir in roasted garlic bouillon. Note: if you can't find garlic bouillon then substitute with chicken bouillon.
  • STEP FOUR – Pour chicken broth, tomato soup, and drained canned diced tomatoes and chilis. Bring to a boil then reduce heat and let simmer for about 15 minutes.
  • STEP FIVE – Add shredded rotisserie chicken, Queso cheese, and canned corn. Note: use regular Velveeta if you can't find the queso type or substitute any easy melting cheese for Velveeta
  • STEP SIX – let simmer for about 10-15 minutes, stirring often. Note: make sure cheese does not settle on the bottom of the pan while cooking.
  • STEP SEVEN – Ladle into bowls and serve with sliced avocados, grated cheese, cotija cheese, a squeeze of lime, extra hot sauce or hot salsa, sour cream, tortilla chips, or pan-fried corn tortillas.

Notes

Optional Cooking Methods
Instead of making this soup on top of your stove, make it in a crockpot like this one…just add everything except the corn and the cheese. Cook on low for two to three hours then add in the corn and cheese and cook for another hour on low.
Cooking it in an Instant Pot (mine has a slow cooker setting…2 appliances in 1) is a super fast way to cook this yummy soup. Use the saute setting for the veggies, follow the remaining recipe instructions keeping the Instant Pot setting on saute but turning it down to low. Soooo Easy!!
Naturally low carb and Weight Watcher Friendly
3 points for a bowl without additional cheese and chips
2 pts. for 6 tortilla chips
4 pts. for 1/4 cup grated cheese
1 pt. for 2 tbls avocado 
pinterest pin for chicken tortilla soup
Simple Zesty Italian Mini Pretzels

Simple Zesty Italian Mini Pretzels

Simple Zesty Italian Mini Pretzels are seriously delicious. These addictive, crunchy little nibbles are full of subtle, zesty Italian flavor with a little hint of spicy zing.

Make a big batch of these yummy Italian Pretzels and serve them like popcorn. Make them the spicy part of your gift baskets at holiday time, or hide them in the pantry and have them all to yourself.

overhead zesty Italian seasoned mini pretzels in a silver serving bowl with feisty cheddar mini crackers

PRETZEL SNACK SERVING OPTIONS

This seasoned pretzel recipe is a fast, easy do-ahead snack that can take the place of croutons for soups and salads. Try mixing with other easy, do-ahead snacks like these Simple Everything Snack Crackers or Spicy Feisty Cheddar Snacks.

Always have these on hand around holiday time for last-minute snacking joy or include them in friend’s holiday gifts.

ingredients for Italian zesy mini pretzels with labels

EASY BUDGET FRIENDLY INGREDIENTS

  • 12 oz unsalted mini pretzels
  • Italian Salad Dressing Mix, 2 packages
  • red chili pepper flakes
  • garlic powder
  • dried oregano
  • canola, vegetable, or olive oil
mixing instructions pictures for zesty Italian seasoned mini pretzels

QUICK HOW TO STEPS

  • STEP ONE – mix seasonings and oil together, make sure all the seasonings are mixed and not clumpy
  • STEP TWO – place pretzels in a mixing bowl and pour mixed seasonings over pretzels, gently stir
  • STEP THREE – transfer pretzels to a gallon-sized plastic bag and gently turn/flip every hour or so
marinated mini pretzels in a zip lock bag
  • STEP FOUR – “marinate” the Italian pretzels overnight
  • STEP SIX – after “marinate” time is over, place on a sheet pan with a cut-up brown paper bag liner
  • STEP SEVEN – “airdry” mini pretzels for at least an hour, if paper is oil saturated then replace with other half of the bag
  • STEP EIGHT – Cook for 30 minutes at 275° gently stirring crackers after 10 minutes and then again at 20 minutes – ENJOY!!

MINI PRETZEL VARIATIONS

There are so many delicious spice variations that would be fun to try. Below are a few on my list:

overhead close up picture of spicy everything snack crackers

PRETZEL SUBSTITUTES

If you’re not into mini pretzels you could also use:

  • regular size saltine crackers, 4 sleeves fit perfectly in the gallon ziplock bag
  • oyster crackers
  • mini wheat crackers
  • chickpeas…these two recipes are super good Airfryer or oven methods…Crunchy Curry Chickpeas and Spicy Jalapeno Chickpeas
  • gluten-free crackers or pretzels

HELPFUL HINTS & GADGETS

Instead of baking, try air frying for a couple of minutes. All Air Fryers are different but I found 250-275 degrees for about 4 minutes was the perfect setting for an individual serving.

You can easily skip mixing these pretzels in a bowl and go directly to the plastic zip-lock gallon bag step.

Store these savory goodies in an airtight container. Before serving, gently shake the storage container before serving.

overhead zesty Italian seasoned mini pretzels in a white bowl on a blue towel

MORE DELICIOUS APPETIZERS

The appetizers listed below are easy and fast to put together and super yummy, budget-friendly, and perfect for smaller gatherings!!

Spicy “Krab” wontons with Sweet Mustard Sauce…easy baked goodness!

Easy Do Everything Pinwheels with Lox…low carb and yummy!

Homemade Tomato Brushetta…easy, yummy, low carb, and healthy!

Mexirolls…Weight Watcher friendly and perfect for the Airfryer!

Simple Zesty Italian Mini Pretzels

Simple Zesty Italian Spiced Pretzels are seriously delicious. These addictive, crunchy little nibbles are full of subtle, zesty Italian flavor with a little hint of spicy zing. Great for holiday gift bags and endless snacking!
Course Appetizer
Cuisine American
Keyword barbecue, budget friendly, holidays, snacks, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Servings 10
Calories 100kcal
Author Elise

Ingredients

  • 1 bag unsalted mini pretzels 12 oz bag
  • 2 packages Italian Salad Dressing Seasoning
  • 1 tbsp red chili pepper flakes more or less to taste
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 cup canola oil, vegetable, or olive oil

Instructions

  • STEP ONE – mix seasonings and oil together, make sure all the seasonings are mixed and not clumpy
  • STEP TWO – place pretzels in a bowl and pour oil-seasoning over pretzels, gently stir until pretzels are evenly covered
  • STEP THREE – place pretzel/oil mixture in a gallon size zip lock bag, gently shake and flip every hour or so
  • STEP FIVE – "marinate" pretzels for at least 6 hours or overnight
  • STEP SIX – place on a sheet pan with brown paper bag sheet, let "airdry" for about 30 minutes
  • STEP SEVEN – replace brown paper liner if it becomes to oil saturated, cook for 30 minutes at 275° gently stirring crackers after 10 minutes and then again at 20 minutes.
  • STEP EIGHT – cool for about 10 minutes, serve them up and ENJOY!

Notes

Instead of baking them in the oven try using your Air Fryer for a single-serve portion!!! Fill the bottom of the basket with the feisty crackers and “air fry” for 3-4 minutes at 275-300 degrees. So Good!!
Easy Feisty Cheddar Cracker Snacks

Easy Feisty Cheddar Cracker Snacks

Easy Fiesty Cheddar Cracker Snacks are fun, addictive, crunchy, little, nibbles of happiness perfect for all occasions. Make a big bag of these and have them on hand for happy snacking, barbecue get-togethers, and weekend football watching. Include these cuties in a holiday goodie bag for the crispy, spicy part of your food gifts.

close up of feisty cheddar snack crackers on a white plate

SNACK CRACKER SERVING OPTIONS

These feisty snack crackers are a five minute, do ahead, easy and fast put together recipe. Serve these on top of your favorite Taco salad, use them instead of tortilla chips with this easy crockpot Mexican Chicken Soup.

Sneak these in your favorite child’s school lunch, a special little gift for your neighbor, or a secret snack stash for yours truly! So many possibilities with these delicious nibbles.

ingredients for spicy cheddar snacks with labels

EASY BUDGET FRIENDLY INGREDIENTS

  • mini cheese crackers (I used Cheez-Its)
  • spicy ranch dressing dry mix, (1 package for light spice, 2 for extra bold)
  • red chili pepper flakes
  • garlic powder
  • canola oil (or vegetable oil)

QUICK HOW TO STEPS

instructional collage of cracker seasoning and in the bag
  • STEP THREE- every hour or so gently flip the bag or container
  • STEP FOUR – “marinate” crackers for at least 6 hours or overnight
  • STEP FIVE – place on a sheet baking pan with a cut-up brown paper sack liner
greasy brown paper bag with uncooked feisty cheddar snack crackers
  • STEP SIX – spread crackers on the paper sack liner in a thin layer and let them sit for about an hour (if the paper liner becomes to oil saturated, replace it with the other half of the cut-up sack before cooking
  • STEP SEVEN – heat oven to 275 degrees, cook crackers for at least 30 minutes or until crispy and toasty. (stir at 10 minutes and then at 20 minutes -(cook with paper bag liner…it will not burn)
  • STEP EIGHT – cool for about 10 minutes, serve them up and ENJOY!
cooked crackers on the second sheet of brown paper bag

MINI CRACKER VARIATIONS

So many spices, so many ways to make these your very own creation. A few spice variations that I want to try are:

overhead close up picture of spicy everything snack crackers

CRACKER SUBSTITUTES

If you’re not into mini crackers you could also use:

  • pretzels
  • regular size saltine crackers, 4 sleeves fit perfectly in the gallon ziplock bag
  • oyster crackers
  • mini wheat crackers
  • chickpeas…these two recipes are super good Airfryer or oven methods…Crunchy Curry Chickpeas and Spicy Jalapeno Chickpeas
  • gluten-free crackers or pretzels

HELPFUL HINTS

Instead of baking them in the oven try using your Air Fryer for a single-serve portion!!! Fill the bottom of the basket with the feisty crackers and “air fry” for 3-4 minutes at 275-300 degrees. So Good!!

air fryer with easy feisty snack crackers
finished air fried feisty snack crackers

Use a covered bowl instead of a plastic zip lock gallon bag. This method is more environmentally friendly, win!!

Store these yummies in an Spicy “Krab” wontons with Sweet Mustard Sauce…easy baked goodness!

Easy Do Everything Pinwheels with Lox…low carb and yummy!

Homemade Tomato Brushetta…easy, yummy, low carb, and healthy!

Mexirolls…Weight Watcher friendly and perfect for the Airfryer!

HELPFUL KITCHEN GADGETS

Feisty Cheese Crackers Snacks

Easy Fiesty Cheddar Cracker Snacks are fun, addictive, crunchy, little, nibbles of happiness perfect for all occasions. Five budget friendly ingredients these snacks are perfect for the holidays.
Course Appetizer
Cuisine American
Keyword barbecue, budget friendly, holidays, snacks, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Servings 10
Calories 100kcal
Author Elise

Ingredients

  • 1 box cheese snack crackers Cheez-its
  • 2 tbsp spicy ranch salad dressing seasoning 1 package for spicy, 2 for extra bold spice
  • 1 tbsp red chili pepper flakes more or less to taste
  • 1 tbsp garlic powder
  • 1/2 cup canola oil, vegetable, or olive oil

Instructions

  • STEP ONE – mix seasonings and oil together, make sure all the seasonings are mixed and not clumpy
  • STEP TWO – put cheese crackers in a gallon ziplock bag and pour oil-seasoning mix over crackers, gently mix until crackers are evenly covered
  • STEP THREE – every hour or so gently flip the bag or container
  • STEP FIVE – "marinate" the spicy crackers 6 hours or overnight
  • STEP SIX – place on a sheet pan with brown paper bag sheet, let "airdry and drain for about 30 minutes
  • STEP SEVEN – replace brown paper liner with the other half of the bag and place crackers on top. Cook for 30 minutes at 275° gently stirring crackers after 10 minutes and then again at 20 minutes.
  • STEP EIGHT – cool for about 10 minutes, serve them up and ENJOY!

Notes

Instead of baking them in the oven try using your Air Fryer for a single-serve portion!!! Fill the bottom of the basket with the feisty crackers and “air fry” for 3-4 minutes at 275-300 degrees. So Good!!
Simple Spicy Everything Snack Crackers

Simple Spicy Everything Snack Crackers

These simple Spicy Everything Snack Crackers are a delicious, addictive, crunchy nibble perfect for any occasion. Make a big batch of these yummy morsels and serve them like popcorn, make them the spicy part of your gift baskets at holiday time, or hide them in the pantry and have them all to yourself.

close up simple spicy everything snack crackers

SNACK CRACKER SERVING OPTIONS

These spicy everything snack crackers are a five minute, do ahead, easy and fast put together recipe. Serve these in place of croutons on top of your favorite salad, top of a big bowl of soup like this quick and easy Broccoli Cheese Soup, or mix them up with nuts for a fast T.V. snack!

Sneak these in your favorite child’s school lunch, a special little gift for your neighbor, or a secret stash snack is a comfort crave little morsel of goodness! So many serving options!

spicy everything snack crackers overhead ingredients with labels

EASY BUDGET FRIENDLY INGREDIENTS

  • mini saltine crackers
  • everything but the bagel seasoning (Trader Joe’s)
  • red chili pepper flakes
  • garlic powder
  • onion powder
  • canola oil (or vegetable oil)

QUICK HOW TO STEPS

  • STEP ONE – mix seasonings and oil together, make sure all the seasonings are mixed and not clumpy
  • STEP TWO – put mini crackers in a big bowl and pour oil-seasoning mix over crackers, gently stir until crackers are evenly covered
snack crackers step 1 and 2 collage
  • STEP THREE – place oil-cracker mix in a gallon size zip lock bag or large container with a lid that seals
  • STEP FOUR – every hour or so gently flip the bag or container
snack crackers marinating in plastic bag
  • STEP FIVE – “marinate” the spicy crackers overnight
  • STEP SIX – after “marinate” time is over, place on a sheet pan with parchment paper
  • STEP SEVEN – “airdry” crackers for at least an hour
  • STEP EIGHT – serve them up and ENJOY!!
snack crackers air drying on a cookie sheet on parchment paper

MINI CRACKER VARIATIONS

So many spices, so many ways to make these your very own creation. A few spice variations that I want to try are:

overhead close up picture of spicy everything snack crackers

CRACKER SUBSTITUTES

If you’re not into mini crackers you could also use:

  • pretzels
  • regular size saltine crackers, 4 sleeves fit perfectly in the gallon ziplock bag
  • oyster crackers
  • mini wheat crackers
  • chickpeas…these two recipes are super good Airfryer or oven methods…Crunchy Curry Chickpeas and Spicy Jalapeno Chickpeas
  • gluten-free crackers or pretzels

HELPFUL HINTS

Instead of air drying them for a couple of hours you can bake them at a low temperature, 250-300 degrees, for about 10-15 minutes. Be careful not to burn…the red pepper flakes burn easy and really taste yucky when burnt! Take if from experience🤦‍♀️

You can easily skip mixing these mini crackers in a bowl and go directly to the plastic zip lock gallon bag step.

Store these yummies in an airtight container. Before serving gently shake the storage container before serving.

MORE DELICIOUS APPETIZERS

The appetizers listed below are easy and fast to put together and super yummy, budget-friendly, and perfect for smaller gatherings!!

Spicy “Krab” wontons with Sweet Mustard Sauce…easy baked goodness!

Easy Do Everything Pinwheels with Lox…low carb and yummy!

Homemade Tomato Brushetta…easy, yummy, low carb, and healthy!

Mexirolls…Weight Watcher friendly and perfect for the Airfryer!

Spicy Everything Crackers

These simple Spicy Everything Snack Crackers are a delicious, addictive, crunchy nibble perfect for any occasion. Everything But the Bagel Seasoning, garlic & onion powder, red pepper flakes all melded together for a savory, spicy snack.
Course Appetizer
Cuisine American
Keyword barbecue, budget friendly, holidays, snacks, spicy
Servings 10
Calories 100kcal
Author Elise

Ingredients

  • 1 box mini saltine crackers
  • 2 tbsp everything but the bagel seasoning (Trader Joe's)
  • 1 tbsp red chili pepper flakes more or less to taste
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 cup canola oil, vegetable, or olive oil

Instructions

  • STEP ONE – mix seasonings and oil together, make sure all the seasonings are mixed and not clumpy
  • STEP TWO – put mini crackers in a big bowl and pour oil-seasoning mix over crackers, gently stir until crackers are evenly covered
  • STEP THREE – place oil-cracker mix in a gallon size zip lock bag or large container with a lid that seals
  • STEP FOUR – every hour or so gently flip the bag or container
  • STEP FIVE – "marinate" the spicy crackers overnight
  • STEP SIX – after "marinate" time is over, place on a sheet pan with parchment paper
  • STEP SEVEN – "airdry" crackers for at least an hour
Best Three Bite Banana Brownies with Peanut Butter Frosting

Best Three Bite Banana Brownies with Peanut Butter Frosting

Fast and easy Three Bite Banana Brownies with Peanut Butter Frosting are a fun, three-bite, layered sweet fudgy delight. The big banana chunk in the middle with a thin layer of caramel syrup, a dollop of creamy peanut butter frosting is just what your taste buds are craving.

close up of a brownie banana cupcake with a bite out of it

OTHER SWEET BITES YOU MIGHT LIKE

These sweet Brownie Bites are perfect for any occasion. They are fudgy, creamy, and are a little less calorie indulgent than a standard chocolate cupcake engulfed in frosting. Plus they’re just plain better, especially for chocolate banana peanut butter lovers; you can taste every single delicious layer!

Not in the mood for brownies? Try these wonderful Chocolate Chunk Cherry Cookie Bars, they’re super easy and loved by everyone!

If chocolate isn’t your jam, try this recipe for Crazy Good Lemon Bars, the shortbread crust is amazing!

Key Lime Graham Cracker White Chocolate Chip Cookies are so delicious and hit that sweet, light, and happy craving.

several frosted brownie banana cupcakes on a wire rack

INGREDIENTS YOU NEED FOR BANANA BROWNIE BITE

All these super simple ingredients are easy to find and using a boxed brownie mix cuts off about 10 minutes prep time.

Brownie Ingredients

  • any boxed brownie mix
  • 3 or 4 bananas
  • vegetable oil
  • 3 eggs
  • cinnamon
  • caramel sauce
  • cupcake liners
  • spray oil
brownie ingredients

Peanut Butter Frosting Ingredients

  • creamy peanut butter
  • real butter, softened
  • confectioner’s sugar
  • vanilla
step 1 and 2 diagram
step 3 & 4 for brownie banana bites

BAKING INSTRUCTIONS

  1. STEP ONE – Preheat oven to 350 degrees. Mix boxed brownie mix, oil, beaten eggs, and cinnamon with a rubber spatula. Mix until just incorporated. Note: Be careful not to overmix, a few small lumps are good.
  2. STEP TWO – Insert cupcake liners in a cupcake pan and spray with spray oil like Baker’s Joy.
  3. STEP THREE – Fill oiled cupcake liners with about 3/4 cup brownie mix. This recipe should make about 16 brownie banana bites.
  4. STEP FOUR – Cut fresh bananas into about 1″ slices. Insert into the middle of brownie filled cupcakes.
  5. STEP FIVE – Top with about 1 tsp of caramel syrup (enough to cover the top of the banana slice).
  6. STEP SIX – Bake for approximately 25-30 minutes. Let cool on a wire rack for at least 45 minutes.
unfrosted overhead picture of a brownie cupcake out of the oven

FROSTING STEP INSTRUCTIONS

  • STEP ONE – With a handheld mixer, cream softened butter, and peanut butter together.
  • STEP TWO – Add one cup of powdered sugar and blend with butter and peanut butter mix.
  • STEP THREE – Add vanilla and the remaining cup of powdered sugar, blend until smooth and creamy. Note: To make the icing more stiff add more powdered sugar.
mixed peanut butter frosting
  • STEP FOUR – Scoop frosting into a plastic baggie and gently squeeze into one corner. Cut the end of the filled corner and pipe in the center of the cupcake on top of the cooked banana slice. Frost the whole cupcake if desired. Place into the refrigerator for about 30 minutes before serving. Note: using icing decorator tip if you have one, not necessary though!
  • ENJOY!!!
frosting in a plastic baggie

HELPFUL KITCHEN GADGETS

frosted brownie banana bite overhead single cupcake

BROWNIE BITE FILLING OPTIONS

Ohhh My Gosh! There are so many different ways you could change these yummy brownie bites up!

  • Go with a cherry and chocolate theme. One Marchiano cherry inside and cherry icing!
  • Make is all chocolate! Use a candy kiss instead of a banana and top with a chocolate icing.
  • Black and white brownie bite would be so delish! A white chocolate candy kiss and yummy cream cheese vanilla frosting, yum, yum!
  • Instead of peanut butter icing switch it up with a banana frosting!

Banana Brownie Bites with Peanut Butter Frosting

Banana Brownie Bites with Peanut Butter Frosting are a fun, three-bite, layered sweet fudgy delight. A big banana chunk in the middle with a thin layer of caramel syrup, and a dollop of creamy peanut butter frosting.
Course Dessert
Cuisine American
Keyword banana slices, boxed brownie mix, easy dessert, peanut butter frosting
Prep Time 25 minutes
Cook Time 25 minutes
Servings 16
Calories 210kcal
Author Elise

Ingredients

  • any boxed brownie mix
  • 3 or 4 fresh ripe bananas 3 large, 4 medium
  • 1/2 cup vegetable oil use the amount the box instructions suggests
  • 3 eggs
  • 1.5 tsp cinnamon
  • 1 tsp caramel sauce one tsp for each cupcake
  • cupcake liners
  • spray oil

Peanut Butter Frosting

  • 3/4 cup creamy peanut butter
  • 6 tbsp real butter 3/4 stick
  • 2 cups confectioner's sugar
  • 2 tsp vanilla

Instructions

  • STEP ONE – Preheat oven to 350 degrees. Mix boxed brownie mix, oil, beaten eggs, and cinnamon with a rubber spatula. Mix until just incorporated. Note: Be careful not to overmix, a few small lumps are good.
  • STEP TWO – Insert cupcake liners in a cupcake pan and spray with spray oil like Pam.
  • STEP THREE – Fill oiled cupcake liners with about 3/4 cup brownie mix. This recipe should make about 16 brownie banana bites.
  • STEP FOUR – Cut fresh bananas into about 1" slices. Insert into the middle of brownie filled cupcakes.
  • STEP FIVE – Top with about 1 tsp of caramel syrup (enough to cover the top of the banana slice)
  • STEP SIX – Bake for approximately 25-30 minutes. Let cool on a wire rack for at least 45 minutes.

Peanut Butter Frosting

  • STEP ONE – With a handheld mixer, cream softened butter, and peanut butter together.
  • STEP TWO – Add one cup of powdered sugar and blend with butter and peanut butter mix.
  • STEP THREE – Add vanilla and the remaining cup of powdered sugar, blend until smooth and creamy. Note: To make the icing more stiff add more powdered sugar
  • STEP FOUR – Scoop frosting into a plastic baggie and gently squeeze into one corner. Cut the end of the filled corner and pipe in the center of the cupcake on top of the cooked banana slice. Frost the whole cupcake if desired. Place into the refrigerator for about 30 minutes before serving. ENJOY!!! Note: This frosting makes enough to frost 16 whole cupcake tops. You will have some leftover if you just frost with a big dollop like we have.
Savory and Simple Mashed Potato Cauliflower Casserole

Savory and Simple Mashed Potato Cauliflower Casserole

Savory and simple Mashed Potato Cauliflower Casserole is loaded with all the savory comfort flavors of “real” mashed potatoes like real butter, cream cheese, and cream but a little less carby. Try it with Crockpot Drip Beef for a bun less bowl full of comfort and joy!

mashed potato cauliflower casserole bake in a white bowl

In my family, Mashed Potatoes are not anything to mess around with. So when I tested this mashed potato cauliflower casserole it was a big Go with a bright green flashing light!

This dish is a perfect do-ahead, one-pot side that can easily be incorporated into a big family holiday feast or as an everyday staple.

It’s yummy served as a base in place of rice for a hearty winter soup like Chicken-Shrimp-Sausage Gumbo or this Mexican Chicken Soup.

Make it all veggie for a Meatless Monday Meal and serve with this Curry Vegetable Soup…OMGosh, so good!

ingredients with labels for mashed potato cauliflower casserole bake

EASY INGREDIENTS

  • Fresh Cauliflower, medium to large in size
  • Russet Potatoes, you can use any kind of potatoes but I prefer russets for peeling and boiling
  • Onion & Garlic, of course!
  • Fresh Rosemary & Thyme
  • Chicken Broth
  • Cream Cheese
  • Real Butter
  • Eggs
  • Whipping Cream or Half & Half
  • Parmesan Cheese, grated
  • Salt & Pepper
Step one and two of cooking mashed potato cauliflower casserole
Step three and four of cooking mashed potato cauliflower casserole

STEP BY STEP

  1. STEP ONE – Peel potatoes then cut up into big chunks. Cut onions, cauliflower, and minced garlic. Put in large stovetop pan like this dutch oven pot.
  2. STEP TWO – Add the broth, fresh rosemary and thyme sprigs. Boil until all the veggies are soft and mashable…about 30 minutes.
  3. STEP THREE – Drain in a colander and return back to the pot.
  4. STEP FOUR – Take out rosemary and thyme sprigs leaving cooked herb leaves. Add butter, cream cheese, and salt and pepper. Mashup with an immersion blender or hand-held potato masher like this one.
  5. STEP FIVE – When mixture is mashed and almost smooth, add beaten eggs and cream. Blend again.
  6. STEP SIX – Stir in half of the parmesan cheese. Add remaining cheese on top and sprinkle with ground pepper and extra thyme leaves.
  7. STEP SEVEN – Bake at 375 degrees until done. About 40 minutes.
  8. STEP EIGHT – Let cool slightly, sprinkle with green onions, more pepper and salt if needed..ENJOY!!
Step five and six of cooking mashed potato cauliflower casserole

SERVING OPTIONS

There are so many ways and occassions to serve this simple, savory, comforting dish.

Serve it with Thanksgiving Turkey with lots of savory gravy on top.

This dish would be wonderful as a side dish to crusty herbed Prime Rib and the Au Jus (instead of parmesan cheese try blue cheese for more of a holiday feel).

Add bacon and cheddar cheese and serve it in place of a twice-baked potato when serving steak.

Use it as the topping instead of all potatoes in your Shepard’s Pie.

So many options!!!

just out of the oven potato cauliflower casserole

HELPFUL KITCHEN GADGETS FOR CASSEROLES 👇👇

overhead mashed potato cauliflower casserole with green onions on top in a white bowl

Mashed Potato Cauliflower Casserole

Mashed Potato Cauliflower Casserole is loaded with all the savory comfort flavors of "real" mashed potatoes but with more of the good-for-you foods and less of the not so good for you stuff. It's a one-pot, gluten-free side that is welcome at both holiday tables and as a base to a savory stew.
Course Side Dish
Cuisine American
Keyword christmas, gluten free, holidays, thanksgiving
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 205kcal
Author Elise

Ingredients

  • 1 head cauliflower
  • 2 large russet potatoes
  • 4 oz cream cheese
  • 5 tbsp butter
  • 4 cups broth or water
  • 4 pods garlic
  • 1 small whole onion
  • 2 eggs eggs, slightly beaten
  • 1/3 cup whipping cream or half & half
  • 1 cup parmasan cheese, grated
  • rosemary & thyme
  • salt & pepper