budget friendly recipe

This Seven Can Chicken Tortilla Soup Recipe is easy and full of flavor. It comes together in minutes!

Seven Can Chicken Tortilla Soup Recipe

black beans

beans

tomatoes (drained)

corn (drained)

chicken breast (drained)

green enchilada sauce

chicken broth

taco seasoning

cumin

chili powder

garlic powder

black pepper

cheddar cheese (optional topping)

sour cream (optional topping)

avocado (optional topping)

tortilla chips (optional topping)

Add all ingredients into a large stock pot.

Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.

Serve with shredded cheese, sour cream, diced avocados and tortilla chips.

Discover Cantabrian bean stew (Alubias de Cantabria), a delicious bean stew that is a classic recipe from the Cantabria region of Spain. Healthy and vegan-friendly.

Cantabrian Bean Stew (Alubias de Cantabria)

kidney beans (or Carico montañés if you can source them)

spring onion (chopped)

garlic (chopped)

Italian green pepper (seeds removed, loosely chopped)

red bell pepper (seeds removed, loosely chopped)

chorizo ​​pepper (optional)

tbsp extra virgin olive oil

tbsp sweet paprika

tbsp cumin

vegetable stock

water

Salt and black pepper (to taste)

Soak dried beans overnight in fresh water.

Soak the dried caricos beans (or kidney or pinto beans) in fresh water overnight, be sure to use a large pot or pan as they will expand (around double) in size. (Note: see cooking notes below if you want to use canned Kidney beans). The next day, rinse the beans and add them to a large pot.

Cover beans with stock, add veggies and oil.

In a large pot, cover dried soaked beans with stock and add the onion, garlic, chorizo ​​pepper, red and green pepper, and a splash of olive oil.

bring to a boil, then simmer for 2 hours.

Bring to a boil, then reduce heat to a simmer and cook uncovered for a couple of hours. Every 30 minutes, check liquid levels and add more cold water to keep the ingredients covered.

Add paprika, cumin, and olive oil, simmer for 15 minutes.

Once ready, add remaining olive oil, paprika, and cumin and simmer for 15 minutes. Remove from the heat, season to taste with salt and pepper, and leave stew to rest for at least 1 hour (this helps the flavors meld).

https://www.youtube.com/watch?v=VMKdXzZuSbY

Full recipe: https://thespanishradish.com/recipes/what-is-cantabrian-bean-stew-alubias-de-cantabria-and-how-to-make-it/

Prep time: 10 minutes
Soak beans: Overnight
Cook time: 2 hours
resting time: 1 hour
Total time: 12 hours, 10 minutes

Serves 6 as a main meal

Cantabrian bean stew (Alubias de Cantabria) is a creamy bean stew that hails from the Cantabria region of Spain. The stew is traditionally made with a few simple veggies, paprika, cumin, and the most sought-after bean variety of the region: Carico montañés. The result is a rich and creamy bean stew that is vegan-friendly and can be enjoyed as is or served with fresh bread. 

Join us in discovering this classic Spanish recipe from the beautiful region of Cantabria, plus we’ll give you some easy substitution options for the traditional Carico montañés beans used — with kidney beans or pinto beans. The result is a thick, creamy bean stew that is incredibly healthy, high in plant-based protein, high in dietary fiber, and low in fat. 

Here's what you'll need: 

___Ingredients___
2 cups dried kidney beans (or Carico montañés if you can source them)
1 spring onion, chopped
1 garlic clove, chopped
1 small Italian green pepper, seeds removed, loosely chopped
1 small red bell pepper, seeds removed, loosely chopped
1 chorizo ​​pepper (optional)
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
1 tbsp ground cumin
2 cups vegetable stock
2 cups water
Salt and ground black pepper (to taste)

___Equipment Needed___
Large pot with lid
Pot for boiling veggie stock

How to Make Cantabrian Bean Stew - Alubias de Cantabria

Make crispy, juicy Honey Lemon Garlic Chicken with a sweet and tangy glaze. Perfect for a quick, flavorful weeknight dinner! Hey everyone, Genius here again, and I’m about to take you through a dish that’ll completely change the way you think about chicken as you have read my other chicken recipes: Honey Lemon Garlic Chicken.

Honey Lemon Garlic Chicken (Ready In 20 Min)

Marinate your chicken: 2 chicken thigh

skin Salt and pepper

Cornstarch garlic

How to Make the Best Honey Garlic Lemon Chicken

Prep the Chicken
Start by seasoning the chicken with salt and pepper—don’t be stingy with it. It’s your only chance to get that seasoning into the meat itself. Then, lightly coat the chicken in cornstarch. You want just enough to give it a nice coating. If you use too much, you’ll end up with a heavy batter-like texture, and that’s not the vibe we’re going for.
Pro Chef Tip: Dry the chicken with a paper towel before seasoning. It helps get the skin extra crispy when you fry it!

Pan-Fry the Chicken
Next, heat some oil over medium-high heat in a pan. Add your chicken skin-side down and let it cook for about 7 minutes on each side, until the skin is golden and crispy. Don’t rush this part—the crispy skin is the highlight of this Honey Garlic Lemon Chicken.
Pro Chef Tip: Don’t overcrowd the pan. If you crowd the chicken, it won’t crisp up properly. Always give your chicken room to breathe in the pan!


Make the Sauce
In the same pan (yes, keep all those delicious brown bits in there), melt the butter over medium heat. Add the garlic and sauté it for about a minute until it becomes fragrant. Then, pour in the soy sauce, mirin, honey, lemon juice, and zest. Stir in the paprika, chili flakes, and black pepper, and let it simmer. As it cooks, the sauce will thicken into a sticky, syrupy glaze that’s perfect for coating the chicken.
Pro Chef Tip: Don’t rush the sauce. Let it simmer gently so the flavors can develop. If it’s too watery, it won’t stick to the chicken, and that’s a no-go.

Baste the Chicken
Now, add the chicken back into the pan and spoon that luscious sauce over it. Let it simmer together for a minute or two, so the chicken absorbs all that flavor.
Pro Chef Tip: Baste the chicken as it cooks. Keep spooning the sauce over the top to make sure it’s evenly coated. This step is what makes the chicken extra flavorful and sticky.

Serve and Enjoy
Serve your Honey Garlic Lemon Chicken over steamed rice. Don’t forget to drizzle that extra sauce over the top—it’s too good to waste. Sprinkle with sesame seeds and chives for garnish, and you’re ready to dig in!

Lemon Garlic Honey Chicken – Crispy, Sweet & Savory Perfection in 30 Minutes!

This easy Lemon Garlic Honey Chicken recipe delivers crispy, juicy chicken coated in a sweet, tangy, and savory glaze. Made with simple ingredients like honey, garlic, soy sauce, and fresh lemon juice, this dish is packed with bold flavors and comes together in just 30 minutes. Perfect for a quick weeknight dinner or a meal prep favorite, this pan-fried chicken pairs beautifully with rice, noodles, or vegetables. With its restaurant-quality taste and minimal effort, it’s a must-try for any home cook!

Crispy Lemon Garlic Honey Chicken – A Sweet & Savory 30-Minute Meal!

This Lemon Garlic Honey Chicken is the ultimate sweet and savory chicken dish with a crispy golden crust and a sticky, tangy honey garlic glaze. Made with juicy chicken thighs, fresh lemon juice, garlic, soy sauce, and honey, this quick and easy recipe is perfect for a weeknight dinner or meal prep. Serve it over rice, noodles, or with roasted vegetables for a balanced meal. Ready in just 30 minutes, this dish brings restaurant-quality flavors right to your kitchen!

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