MEXICAN CHICKEN SOUP aka “Tortilla Soup”
Servings: 6- 8
This hearty soup recipe is adapted from Barefoot Contessa at Home by Ina Garten.
INGREDIENTS:
2 whole chicken breasts, bone in, skin on
2 oninos
2 white squash
2 celery stalks
4 carrots
4 large garlic cloves
1 [16oz] can corn
2.5 liters chicken stock
1 [28oz.] can crushed tomatoes in puree
2 jalapeno peppers, seeded
1 tsp. ground cumin
1 tsp. ground coriander seed
1 tsp. smoked paprika
1 small cilantro bunch
6 [6in.] white corn tortillas
SOPES
Serves: 4
Ingredients:
1 1/2lb beef stew meat*
1/2 onion, minced
2 Roma tomatoes, chopped
1 garlic clove, minced
1 16oz can low sodium pinto beans
2 tsp. chipotle sauce
12 sopes
1 cup lettuce, chopped
Queso Fresco
EZ VEGGIE & RICE SOUP
Servings: 4
Who needs canned soup when you can prepare a perfectly healthy and delicious soup in minutes? Leave that can of Progresso in the pantry and treat your family to the real deal!!!
Ingredients:
2 L chicken stock [ I used combination of HM and store bought]
2 large carrots
2 Mexican or Italian squash
1 potato
1/4 rice
1 dried bay leaf
1 tsp. chicken bouillon
WATERMELON WATER
Servings: n/a
1 small seedless watermelon
1 liter water
sugar to taste
The following recipie is a MEXICAN spinoff of hotdogs! This type of hotdog is very popular in the busy streets of Los Angeles and central Mexico, it’s very easy to make and very delicious as well.
MEXI-DOG
Serves: 2
Ingredients:
4 quality beef or chicken franks
4 slices of quality bacon, preferably center cut
4 hotdog buns
1/4 white onion
1 seeded jalapeno
Garnishes of your choice i.e. mayonaise, mustard. ketchup
