With the help of this simple recipe, you can make menudo, a richly colored soup made with tripe, chili peppers, and hominy. This soup’s distinctive red hue is a result of a mixture of chile peppers, which also lend a light flavor to each bite. The first time I prepared it, my husband ate it to the gills.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 (8 ounce) packages cream cheese
- 1 (15 ounce) can quartered artichoke hearts, diced
- 1 ½ cups shredded Cheddar cheese
- 1 cup ranch dressing
- 1 cup sour cream
- ⅓ cup hot sauce (such as Frank’s RedHot ®), or more to taste
- ¼ cup bacon bits
- 2 (10 ounce) cans white meat chicken, drained and flaked
Instructions
- Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 815 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I put all of the ingredients in a crockpot and cooked it on low for 4 hours, mixing every 1/2 hour. Then set the crockpot on warm. Everyone loved it. It was so easy.
So I did the same as one of the reviewer’s I mixed everything together I omitted the artichokes and I sprinkled a little blue cheese crumbles on top. I baked it at 350 for 25 minutes. It was amazing!!!
Delicious. Changes I made: I used fresh bacon, cooked to a crisp on a countertop clamshell electric grill instead of the bacon bits; Instead of using ranch dressing in a bottle, I combined part of a packet of ranch salad dressing mix with the sour cream; I used less cream cheese and more cheddar; I also used only one can of chicken; as someone else suggested, I combined the ingredients in a baking dish and then browned/bubbled it up in the oven. Next time I may top with a few bleu cheese crumbles along with the bacon crumbles before baking.
i made this for a wine tasting party and paired it with a Cabernet. it went over well. i actually added more siraccha to spice it up some more. if you like mild, just follow the recipe. i had all the ingredients on hand, but you could easily make it without the artichokes. i can see adding chopped celery to this just before serving. i served it with celery and rye crisps. i like erin’s idea of switching the cheddar for bleu cheese…that sounds yummy erin.
I halved the recipe (for 10) and added ground black pepper and garlic powder. I think it is yummy and a twist, or actually an addition, with the artichoke hearts. Next time I will try fresh blue cheese instead of cheddar.
Easy to make, but the flavor was very bland. I will not make this version again.
After it all melted together, I served in a small crock pot to keep warm.
Delicious! I did do it a little differently. I still used all of the ingredients as listed, but I mixed everything up in a bowl, put into a casserole dish, topped it with a little more shredded cheddar and bacon bits and baked it @ 350 degrees for about 25 minutes, until it was hot and bubbly. I served this with tortilla chips and crackers. The guys raved over this! I will def be making this one again~YUM! Thanks for sharing. 🙂