white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

taco soup

again, i followed a recipe and added a touch of my own suggestions. and it was perfect. in the past, i've just dumped random ingredients for taco soup, and it's always been too spicy or too lame. this was perfect. even gustavo (the soup nazi) thought so!

2lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can green chiles
2 cans mexican style rotel
2 cans ranch style beans
2 cans black beans, drained
1 packet taco seasoning
1 cup water
1 beef bullion cube
1t each salt, pepper, chili powder, cumin, garlic powder, red pepper flakes

saute ground beef with onion and garlic until beef is cooked. drain. combine all remaining ingredients along with beef mixture in a large soup pot. bring to boil on stove top then turn to medium and cover for 1-2 hours.

top with corn chips, cheese, avocado

give credit: betsy

chicken tortilla soup

in the past i haven't really followed a recipe for tortilla soup. this time i did. it was a recipe combination of 2 women from lamesa along with a couple of my own suggestions. it was delicious!

1 onion, chopped

2 cloves minced garlic

1 7oz can chopped green chiles

1 jalapeno

2 15oz cans stewed tomatoes, mashed

1 11oz can tomato soup

1 15oz can chicken broth

1 15oz can beef broth

2t worcestershire sauce

1t each salt, chili powder, cumin, sugar, pepper

1/4t tabasco sauce

1.5c water

1 rotisserie chicken, remove skin and bones

saute onion and garlic in 2T olive oil until onion is translucent.

add all ingredients in a crock pot and cook on high for 4-6 hours.

top with tortilla chips, cheese, avocado

hatch an enchilada fritatta (variation)

it's hatch chile season and my friend, darlene over at honey girl kitchen, entered her unique recipe "hatch an enchilada fritatta" (clever name, right!?) into central market's hatch chile recipe contest. this morning i cooked a variation of her fritatta (since i didn't have all the ingredients). it was, i must say, delicious. thanks to darlene, of course.

6 Eggs
2 tablespoons 2% milk
couple of handfuls of corn tortilla chips
1 tablespoon butter
7oz canned Hatch Diced Green Chiles
2 garlic cloves, minced
1 cube of chicken bouillon crumbled
4 sausage patties, crumbled (optional)
¼ tsp pepper
2 slices of provolone cheese
2 slices of mozzarella cheese

Garnish: Sliced avocado

Wisk eggs & milk till mixture is light yellow, set aside. Add butter to pan, sauté onion, garlic, chicken bouillon, sausage, pepper & green chilies, for about 3 minutes. Add tortilla chips and egg mixture to the sauté, coat all ingredients with egg. Once egg on edges is visibly cooked (about 3 minutes) but runny on top, top with cheese slices, cook on low for 3 more minutes. Put the pan in the broiler for 5 minutes or till egg is set.

Cut into wedges & garnish. Can be served warm, room temperature or cold.

Note: a nonstick pan works best