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

For serving: sliced avocado, sour cream, grated Cheddar cheese and tortilla chips*

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Prepare Chicken:

• Place the chicken breasts skin side up on a sheet pan.
• Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
• When the chicken is cool enough to handle, discard the skin and bones, and cut into cubes.
• Cover and set aside.

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3. Chop vegetables in large bite size pieces and drain water from corn.

4. Start Soup:

• Heat 3 tablespoons of olive oil in a large pot or Dutch oven
• Add the onions, white squash, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown
• Add the garlic and corn: cook for 30 seconds.
• Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, smoked paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

5. Continue Soup:

• Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup.
• Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
• Add the cubed chicken and season to taste.

6.  Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips*.

* Tired of greasy tortilla chips? Try our ez baked tortilla recipe instead!

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

1.  MEAT:

• Cook stew meat in crock pot [with 1/4 onion, 2 garlic cloves, salt, pepper and 1/3 water] on low for 3 hours
• When done take out of pot let it cool, shred and set aside.

2. BEANS:

• Coat the bottom of a skillet with vegetable oil, once its hot add 1/4 onion cook until translucent and then add 1tsp. garlic
• Add drain beans smash until zmooth, you’ll need to add water or veggetable broth while mashing to keep beans from sticking to pan
• Cook to a paste consistency
• Set aside

3. PREPARE MEAT: 

• Coat the bottom of a skillet with vegetable oil, once its hot add remaining onion cook until translucent and then add 1tsp. garlic
• Add tomato cook until tender, about 5 minutes 
• Add chipotle and shredded meat let it all simmer for 10 minutes
• Keep meat on super low or on stop of hot griddle 

4. SOPES:

• Coat a small skillet with 2 inches corn oil let it heat to 360 degrees F. 
• Place 1 sope into oil and cook each side for 1-2 minutes or until crispy
• Drain oil on paper towel

5. ASSEMBLE: 

• Place sopes on indented side up
• Spread a thin layer of refried beans on bottom
• Add about 2 tbsp. of meat 
• Top with lettuce and crumble queso fresco

6. ENJOY!!!!

* can substitute with pork or chicken

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

Directions:

1. Chop vegetable into bite size chunks and measure out the rice.

2.  Pour chicken stock and bay leaf into large sauce pan. Bring to boil, then lower to heat to medium low, add carrots, potatoes and rice. Cook until potatoes  have softened, about 20 minutes.

3. Add squash, bouillon, salt and pepper to tasted. Cook on low for another 15 minutes or until rice has puffed and squash is soft.

4. Serve and enjoy.

WATERMELON WATER

Servings: n/a

1 small seedless watermelon

1 liter water

sugar to taste

 What is MORE refreshing than a cold slice of sweet watermelon on a HOT summer day?! Watermelon water is!! You can turn this recipe into watermelon popsicles for the kids or into a cocktail, just add vodka! Try this delicious recipe before the summer ends.

Directions:

1. Cut watermelon into four.

2. Scoop the inside of 3 slices into blender, do it in batches if blender is small.

3. Add half liter of water or enough to cover watermelon, without spilling it.

4.  Blend on medium (or liquify setting) until watermelon is slushy.

5. Strain pulp from watermelon into jug, add remaining water and add sugar to taste, IF necessary.  Cut remaning slice into small cubes and add to water.  Cool for a few hours before serving. 

6. ENJOY.

IF you loved this recipe try it with: melon, honeydew, strawberrys and even kiwis!

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

Directions:

1. Turn on broiler.

2. Prep franks:

• wrap in bacon
• spray botton of pan with oil and place frank inside

3. Broil franks for 1-2 minutes per side, turn once only

4. Prep Mexican Relish:

• slice onion and jalapeno
• heat small skillet until hot
• add pan droppings from franks to hot skillet
• fry onion and jalapenos until onions are translucent, about 3-4 minutes
• set aside

5. Prep buns

• heat griddle until hot
• coat with cooking spray
• toast buns for about 2-3 minutes, turn once

6. Prepare MEXI-DOG to taste & ENYOY!