I had been on the hunt for a delicious (and easy) chicken tortilla soup, and with the weather we’ve been having lately it was much needed. I finally found a soup on Pinterest (my insomniac cure) and modified it my way. Low and behold a delicious, quick and easy soup was born!
- 1lbs boneless skinless chicken breast
- 1 can Herdez salsa casera
- 1 can green chiles
- 1 can black beans, drained
- 2 ears of corn or 1 can
- 6-10 cilantro stems
- 1/4 cup fresh squeezed lime juice
- 1 Zucchini, chopped (optional)
- 4 cups chicken broth
- Garlic powder (about 1 tsp)
- Salt, to taste
- Pepper, to taste
- Cumin (about 1 tsp)
- Chipotle chile pepper (optional)
- 4 corn tortillas, chopped
Drizzle olive oil on bottom of crock pot add Chicken and all ingredients cook on low for 6-8hrs. Add cilantro & 1/4 cup fresh squeezed lime juice
I added about 1/2 cup heavy whipping cream to mine the last hour because I wanted a richer creamier soup, this is totally optional.
Once ready, shred the chicken, give it a good stir. Serve this delicious bowl of soup with cheese, tortilla strips, avocado & fresh lime juice.
As always, Buen Provecho!
Cooking is about experimenting and trying out new ingredients, flavors, concepts and much more. Have you noticed that many of us eat certain foods often however we never make them ourselves? This is more or less the case with the chiles gueros. I’ve made them once following Chef Marcela Valladolid’s recipe “Shrimp Stuffed Chiles” it’s delicious! On this particular evening I was craving the fried shrimp stuffed chiles we had with our friends while visiting Yuma. Not wanting to get into deep frying I crafted my own version of shrimp stuffed chiles. The result was a delicious bite of flavorful cheesy goodness!
- 6 chiles gueros
- ½ lb. large shrimp, peeled and deveined
- 1 garlic clove, chopped
- ¼ cup onion, chopped
- ¼ cup of salsa casera (I used ½ of a small can of Herdez brand)
- Salt & pepper to taste
- Extra virgin olive oil
- ½ Tbsp. garlic powder
- Monterrey jack cheese, cut into ¼-½” thick pieces
- ½ jalapeno (optional)
- Lime wedges (optional)
Add a tablespoon of olive oil in a cast iron skillet (or heavy skillet of your choice) and set to medium-high heat. Add the chiles and fry, turning frequently, until golden brown on all sides. Transfer to paper towels to drain and set aside. This process takes roughly 6-8 minutes depending on the size of your chiles.
In a separate pan over medium heat, add another tablespoon or so of the olive oil and bring. If using the jalapeño toss it in seed side down, the spiciness will infuse the oil and add another layer of flavor. Add the chopped onions and sauté until translucent. Add the garlic, salt and pepper and sauté. Add the shrimp, salsa casera, and garlic powder; cook until pink and cooked through. Taste your sauce and determine if you need more salt and pepper. This step takes about 8 minutes.
Cut a lengthwise slit in each chile as well as two small slits across the top, to make a “T” and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs). Add a slice of cheese and add the shrimp filling into each chile.
Place your stuffed chiles in a baking dish or pan and roast on 375 for 8-10 minutes. When they’re done sprinkle with lime and enjoy!
Chef Marcela’s recipe http://www.foodnetwork.com/recipes/marcela-valladolid/shrimp-stuffed-chiles-recipe.html
In my quest to make chipotle shrimp tacos I began pondering on a side dish. Not wanting traditional Mexican rice, I began tossing items into the pan and what came about was a chipotle infused rice which was delicious (if I may say so myself)! This yummy concoction has amazing flavor!
- 1-2 cups white rice (adjust according to how many you’re serving)
- 1 ½ cups water & 2 cups chicken broth (adjust as stated above)
- 1-2 chipotle chiles in adobo sauce chopped
- 1-2 tbsp jalapeño juice (from the jar of pickled jalapeños)
- ¼ onions finely diced
- 1-2 cloves garlic finely diced
- 2 tbsp olive oil
- 1-2 tbsp smoked chipotle hot sauce (I use Tabasco)
- 1-2 tsp Garlic powder
- Salt & Pepper to taste
- 3 sprigs of cilantro
In a medium sauce pan, add the olive oil and onions and cook until onions are translucent, then add the garlic and chipotle chiles. You may add more than one chile; it all depends on your tolerance of heat. Stir everything and cook for roughly 3 minutes (enough time for flavors to come together). While the mixture is cooking place the rice in a bowl and rinse with cold water 2-3 times. Add a 2 spoonfuls (cooking spoon) of rice into the pan and move it around for about 1 minute (be careful because the water on the rice will cause the oil to jump at you). Then add the remaining rice and do the same. Do this for about 3-5 minutes. You’re now ready to add your broth and water.
Add the water, cilantro sprigs, and jalapeño juice and bring it to a boil. Allow enough water to evaporate so that you see air/water bubbles coming through. Once the water is almost fully evaporated place a lid on the pan, it must fit tightly. The steam inside is necessary to cook the rice all the way through. Turn the heat to medium-low and cook for about 20 minutes.
Once the rice is done, remove the lid and the cilantro and fluff with a fork. You can leave the cilantro in if you enjoy eating it, otherwise someone may get a large piece of cilantro on their scoop. Serve and enjoy!
Side Talk: The standard ratio of water to rice is double the water to rice. I allow most of my water to evaporate before I lower the heat and cover. The rice comes out fluffy!