7 layer dip

Chicken Tortilla Soup & 7 Layer Dip

Happy Halloweeeeeen!!! What’s everyone making tonight? Our house acts as home base for a lot of the neighborhood trick-or-treaters and I always like to have a hearty pot of soup on for them to counterbalance all the candy they’ll consume. This Chicken Tortilla soup, with shredded chicken, black beans and hominy, is a quick, nutritious Halloween meal you can keep on the stove or in a crock pot all evening. Pair it with a festive 7 layer dip and your little ghouls and goblins will be ready to hit the road!!

chicken tortilla soup

Chicken Tortilla Soup

Course Soup
Cuisine Mexican


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 jalapeños, seeded and finely diced
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 6 cups chicken broth
  • 1 15- oz can fire roasted diced tomatoes
  • 1 10- oz can Rotel, tomatoes with green chiles
  • 3 boneless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can white hominy, or sub with corn, rinsed and drained
  • salt and pepper, to taste
  • 8 corn tortillas, cut into thin strips
  • sour cream, cilantro, grated cheese, diced avocado, for serving


  • In a large pot, heat the olive oil over medium-high heat. Sauté the onion, bell pepper, and jalapeños for about 5 minutes, until vegetables are soft. Add the cumin, chili powder, and garlic powder and cook briefly, about a minute or so, to bring out the flavor in the spices. Add the chicken broth and tomatoes and bring to a simmer. Add the chicken breasts and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken, shred or dice, and add back to the pot along with the black beans and hominy or corn. Season with salt and pepper and simmer for another 20 minutes. Add the tortilla strips and simmer for about 5 minutes to soften the tortillas. They will start to break apart and thicken the soup. Season again and serve with desired accompaniments.
7 layer dip

7 Layer Dip

Course Appetizer
Cuisine Mexican


  • 1 15- oz can refried beans
  • 1 cup salsa, of your choice
  • 1 1/2 cups sour cream, divided
  • 2 tbsp taco seasoning
  • 2 cups cheese, grated and divided (cheddar, pepper jack, or a Mexican blend)
  • 1 cup diced fresh tomatoes
  • 1 cup whole black olives, keep a couple whole to make a spider, slice the rest
  • 3 green onions, thinly sliced
  • 1 cup guacamole, store-bought or homemade
  • tortilla chips, for serving


  • In a glass pie dish, layer the beans and salsa. In a small bowl, mix 1 cup of the sour cream (reserve 1/2 cup for the spider web garnish) with 2 tbsp taco seasoning. Layer this on next, followed by 1 1/2 cups of cheese. Add a layer of tomatoes, sliced olives, and green onions (reserve a small amount of each to garnish). Top with a smooth layer of guacamole. Put the remaining sour cream in a pastry bag or Ziploc bag with the corner snipped off and use it to create a web design. Add an olive “spider” and garnish with the remaining cheese and some tomatoes, olives, and green onions. Serve with tortilla chips.

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