Chicken Soup with Latin Flavor

Chicken Soup With Latin Flavor

1 Tbs. vegetable oil
2 cloves garlic , chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeño chile with seeds, thinly sliced
1 tsp. ground cumin
1 carton (32 ounces) chicken broth (4 cups)
1 1/2 cups water
1 cup white corn
2 Tbs. fresh lime juice
2 cups cooked shredded chicken
1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
2 plum tomatoes, cut into 1/2-inch pieces
1 ripe medium avocado, cut into 1/2-inch pieces
Lime wedges
Tortilla chips

In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until they are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
Stir corn, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
Ladle soup into 4 warm large soup bowls; sprinkle with avacado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like


(From the house of...Good Houskeeping Magazine- lol!)

Mexican Layer Pizza

Mexican Layer Pizza

5 -12" tortilla's
1- 14oz. can refried beans
1 lb. hamburger browned
1 pkg. taco seasoning
2 cups salsa (see recipe for my salsa)
1 cup sour cream
2 cups cheese
1 avocado smooth
lettuce & tomato

Brown meat and add taco seasoning. I used a spring form pan. I am sure you can use just a cookie sheet and layer them. I used the pan so it would look pretty.
Layer the ingredients:
Tortilla, beans, meat, salsa, sour cream, cheese, then start all over again. Then the last layer just tortilla and then cheese on top. Cook at 350 degrees for 25 minutes. Remove side of spring form pan. Then cut into slices and add avocado lettuce and tomato or what you want.

(I made this the other day and I had some leftover spanish rice, so I layered that too! It was great!!)

Chicken Tortilla Soup

Chicken Tortilla Soup

3 breasts of chicken
2 carrots chopped
1/2 onion chopped
1/4 green pepper chopped
1 stalk celery chopped
2 garlic cloves chopped
3 chicken bullion
1/2 tsp curry powder
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 tsp cumin
5 cups water
1 can 14 oz. tomato sauce or crushed tomatoes
1 cup rice

1 cup Mexican cheese blend
1 avocado
1 bag tortilla strips

Put the chicken breasts in whole and I cook all the ingredients on med high for about 20 min. Then I take the chicken out while the rest is still cooking and then I strip the chicken into long bite size pieces. Then I put the chicken back in the pot. Cook for another 30 min. on med. to med. low. Then before serving add cheese on top and tortilla strips. Strips of avocado are optional.

Tortilla Mexican Skillet- EASY!

Tortilla Mexican Skillet - VERY EASY!!

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cans (14 oz.) kidney beans, drained, rinsed
1 cup Salsa (I used home made -recipe on blog)
1/2 cup water
4 flour tortillas (12 inch), cut into 1-1/2-inch squares
1 cup Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (optional topping)
1 Roma tomato chopped (optional topping)

To make this:
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and toppings.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

4 breasts chicken cooked and diced
1o flour tortilla's
2 cans cream of chicken soup
1 cup sour cream
3/4 pkg. of cream cheese
1 small can green chilies
1 bunch green onion chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red chili pepper flakes
2 cups grated cheese

In a bowl combine all ingredients. Then spread about 1/2 cup of mixture in the bottom of a 11 x 14 lightly greased pan. Then scoop mixture evenly into all 10 tortilla's. Saving about 1/2 cup of mixture. Then fold tortilla's and put them in the pan. It is ok if they are squished. Then add the mixture to the top. Then add 1/2 more grated cheese to the top. Take a piece of tin-foil that will cover then whole pan and spray lightly with Pam. (This prevents the cheese from sticking to the foil) Cover and cook in an oven of 350 for 40 min.

Salsa

Salsa

2 cans organic roasted tomatoes 14.5 oz.
1 1/2 jalapeno pepper (don't de-seed them)
1 bunch of green onions

3 garlic cloves
2 tsp. salt
Juice from one lemon or from 3 key limes (I prefer the limes)
1/4 bunch of cilantro

~I put it all in my food processor at the same time. My kids don't like big chunks so I blend it a bit. So they can scoop it up and eat it without big chunks of tomatoes or onion.

Spanish Rice

~Spanish Rice~

1 ½ cups of rice
1 Tbs. oil

On Med-high put rice and oil in your pan. Stirring the whole time until rice until no longer clear, but almost white like popcorn. And you think it may pop too. Almost to a light tan. (It takes longer than just a few min.)

2 ½ cups water
1 tsp. salt
1 can El Pato Jalapeño Salsa (you can put less in and it won't be as spicy)

Add ingredients slowly the rice. It is very hot so be careful. Cook until it is a high boil. Turn off the heat and put a lid on the pan. Leave it for 10 min. Then before eating- fluff the rice with a fork and eat!

Then for a meat to put in tortilla's I add about 4 chicken breasts in my crock pot with both of these El Pato cans poured over the top. When the chicken is cooked. I shred the chicken and put in my tortilla! SO Yummy! And SOOO EASY!!!