I love writing new recipes for soup. This is a savory, delicious and slightly spicy recipe and is quickly becoming one of our favorite soups. I hope you try this recipe. The Mexican Spice Mix is great to have on hand - I do suggest making a batch! You can use it for anything from tacos to fajitas...and now - SOUP! Enjoy. Diane
Kitchen Note: This recipe cannot be safely canned due to the cream of chicken soup being used. Mexican Chicken Soup (Caldo de Pollo) Ingredients: 3 chicken breasts (about 1 1/2-2 pounds) 2 cups corn 1 can (15oz) black beans, drain & rinse 1 can (14.5oz) diced fire roasted tomatoes 1 small can (4oz) chopped green chiles 1 large can (22.6oz) condensed cream chicken soup OR 2 regular cans (10.5oz) 2 Tbs my premade (link here) Mexican spice dry mix *or see below IF you're not making a large batch of my Mexican spiced dry mix then use this: 2 teaspoons chili powder 1/2 Tablespoon smoked paprika 1 teaspoon granulated onion 1/2 teaspoons garlic powder 2 heaping teaspoon cumin 1/8 teaspoon of cayenne 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 cup chicken broth or water (do NOT stir the water into soup - leave on top) Directions:
Toppings: You can stir shredded cheese into your soup, top with slices of avocado and sour cream, add a sprinkle of tortilla strips and or cheese. Yield 3-4 quarts
0 Comments
A spicy twist on the Italian favorite. Here is an extra hint/tip - leave out all the tortillas and this makes one great Superbowl Football Party Dip!! *just serve tortilla chips on the side for dipping!
Mexican Lasagna Ingredients: 1 lb lean ground beef 1 tsp cumin 1 tsp garlic powder 1/8 tsp cayenne powder 1/2 tsp salt 1/2 tsp black pepper 1 (14.5 oz) can diced tomatoes 1 (4 oz) can fire roasted diced green chilies 18 6-inch” corn tortillas 3 cups shredded cheese, Mexican blend 6 oz can sliced olives, drained *optional 1 tomato, seeded & diced 1/4 small purple onion, finely chopped Lettuce, chopped to serve with Sauce: 1 (10oz) can enchilada sauce 1 can cream mushroom soup 1 can cream of celery soup Directions: Preheat oven to 350°F. In a large skillet, over medium high heat, add beef, and brown until no longer pink, drain and return to stovetop. Add spices, salt and pepper to skillet, add tomatoes and green chilies. Stir to combine. Allow to cook while you begin preparing the baking dish and the sauce. Sauce, combine all sauce ingredients in sauce pan on stove top until well blended and heated through. Set aside for assembly. Lightly grease a 9x13 baking dish. Smooth 1/3 of the enchilada sauce over the bottom of baking dish (9x13). Lay 6 tortillas on the bottom of the pan, slightly overlapping until pan is covered. Spoon half of the beef mixture and 1/3 of the sauce over top of the tortillas, spread evenly, sprinkling half the cheese over the top. Top with 6 tortillas, repeat layering ending with tortillas. Sprinkle with cheese, tomato, onion and black olives. Bake uncovered for 30 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with chopped lettuce. Serves 8. Recipe adapted from: Gooseberry Patch Family Favorite Recipes Photos by: Diane Baker for Canning and Cooking at Home Beef Burritos 1 medium onion, diced 1.5 pounds ground beef 1 cup salsa *more if wanted 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic salt 1 small can green chiles 1 can refried beans 1 can green chile sauce 3/4 cup grated Cheddar, plus extra for sprinkling burrito-size flour tortillas (makes approx 8-10) 1/2 cup fresh parsley 1-2 green onions, diced sour cream *optional 1/4 cup water or beef stock** see below You can control the 'heat' in this dish by using mild to hot salsa, green chiles and green chile sauce... In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder and garlic salt and stir to combine. Pour the salsa and green chiles into the meat mixture and simmer over low heat, covered for 10 minutes or until cooked thru. Add a little water or beef stock if the mixture gets too dry. While above mixture is simmering, heat the refried beans and the green chile sauce in saucepans over medium-low heat or microwave in microwave safe containers. When meat is ready, fill center of burrito wrap with meat and fold around (I add shredded cheese to inside of wrap with some green chiles sauce before plating. Drizzle the green chile sauce over all of the burritos and sprinkle with more grated Cheddar. Dollop with sour cream and diced green onion. Recipe and Photo by: Diane Baker for Canning and Cooking at Home I love finding good uses of the produce form my garden and this recipe uses my homemade salsa and home grown/dried oregano too...I even used some of that sweet corn I prepared for freezing a few days ago - this recipe came together great! I will say that you need to make sure you have enough cornbread mix for the topping at the end so, make sure to keep a keen eye on dividing the mix (and maybe short the bottom a bit if you are using one box of Krusteaz mix - enjoy! Diane Colorado Tamale Pie cooking spray 1 .50 pounds ground beef 1 small onion, diced 1 large diced poblano pepper 1 small can diced mild green chile peppers 1 teaspoon salt 10 oz any salsa 1/2 tsp dried oregano 1/2 tsp ground dried chile powder, increase for extra spicy 1 box dry corn muffin mix (Krusteaz) ** 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8-12 ounces corn Preheat oven to 350 Brown ground beef, onion and pepper until you brown well enough to drain off excess fat. Add green chile peppers, salt, salsa, oregano, chile powder and mix well with ground beef - let simmer at medium while you prepare the cornbread mixture. Spray baking dish with cooking spray. Prepare box of cornbread mix and place half onto bottom of prepared baking dish. Sprinkle with corn and half the cheese. Add all of the ground beef mixture on-top of that. place remaining cornbread dough mixed remaining 1/2 of shredded cheese along center - on-top of ground beef and use a fork or spoon to gently push cornbread outwards towards edges of 9x13 baking dish (you do want to leave about an inch space around entire dish of no cornbread so steam and any juices can escape while cooking.) Bake on-top of a cookie sheet to catch any drips at 350 for 50-60 mins until top is golden brown, let rest 5 mins and serve. **you can use 2 boxes of Jiffy Cornbread mix (plus the ingredients to make that) in place of the one larger box of Krusteaz Mix Recipe and Photos by: Diane Baker for Canning and Cooking at Home When you have left overs of peppers and tomatoes from making spicy mustard relish - you make... Salsa!!! So easy and fresh and eaten so quickly around here that I don't even water bath can this. Most recipes are for 6+ pound of tomatoes - I just want to get 3 half pints filled so we can eat right away so, this recipe is for a small un-canned batch. I cook this down to reduce the liquid in the dish and then bottle in sterilized jars and seal with hot lids but, place in the fridge. Enjoy! ~Diane Salsa Del Norte Ingredients: 2 lbs of roma tomatoes, sliced in half 2 Anaheim green chiles, rough chopped 1 pasilla (poblano) pepper, seeded and ribs removed, rough chopped 1 jalapeño pepper, seeded and ribs removed, rough chopped 1 chopped onion 1/4 cup distilled vinegar 1/4 cup loosely packed fresh chopped garlic chive 1/4 cup chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 teaspoons salt 1-2 teaspoons sugar (to taste) Directions: Makes approx 1.5 pints pulse all the peppers and onion in Cuisenart, add to large sauce pan. pulse all tomatoes, and add to sauce pan. Stir well and cook over medium heat. Add remaining ingredients and cook down at a low simmer until most of the liquid has cooked off. I sterilize jars and heat lids, spoon into hot jars and put lids on, let set on counter until cooled down and store in fridge. *prepared and stored in fridge (use within 3 weeks) Recipe and Photos by: Diane Baker for Canning and Cooking at Home #spicy #salsa #tomatoes |