Tuesday, July 11, 2017

Chicken, Salsa and Black Bean Soup with Tortilla Chips

Another recipe for a chopped virtual event :)

2 flour tortillas, (10-inch or burrito-size)
1 tablespoon olive oil

2 chicken breasts, cubed
2 green peppers, chopped
1 onion, diced
1 jalapeno, diced
3 mini peppers, yellow/orange/red, diced
1 small zucchini, diced
1 large garlic clove, minced
1 large jar of salsa
2 cups chicken stock
1 small can chipotles in adobo sauce


1 can black beans, drained and rinsed
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle powder
2 tbsp fresh oregano
Salt and pepper to taste
Shredded cheddar cheese or cotija cheese as garnish


Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.


In a pot, add a tbsp. of olive oil and the chicken cubes and about 1 tbsp of the chili powder, cumin and chipotle powder. Brown the chicken and set aside. Add the onion and sauté until translucent for about 5 minutes. Add all of the peppers and continue sautéing until soft for about 7 minutes. Add the zucchini, garlic and the adobo sauce and sauté for about 5 – 7 minutes until the zucchini starts to soften. Add the chicken stock and salsa. Stir in the chicken and black beans and bring to a boil. Cook for about 10 more minutes or until the chicken is cooked all the way through. Serve with shredded cheddar cheese or cotija cheese as a garnish.  



Shrimp and Quinoa stuffed Poblano

Wow old friend. It's been a while. I haven't felt inspired. I know. Kind of sad. Life has just been...busy. No excuses. Just busy. Last night however, I was inspired and prepared a meal I was impressed by. I hope you enjoy. I know I did. 

1 cup quinoa, cooked
2 ½ cups seafood stock (or chicken stock if you don’t have seafood)½ lb shrimp, deveined, peeled, tail off, cooked and chopped4 poblano peppers, halved, de-seeded3 mini peppers, diced½ onion, diced1 clove garlic, diced1 large jalapeno, diced1 jar diced tomatoes1 tbsp chili powder1 tbsp cumin1 tbsp smoked paprika1 tbsp chipotle1 tbsp oregano1 small can enchilada sauce½ cup shredded cheddar cheese2 tbsp cojito Mexican cheese

In 2 cups seafood stock, cook 1 cup of quinoa until cooked. Set aside. In a large oven proof skillet, saute the onions, garlic, peppers, jalapeno peppers and garlic until soft, about 7 – 10 minutes. Deglaze with about ½ cup of the seafood stock. Add the jar of diced tomatoes and let simmer until most of the liquid has evaporated. Stir in the cooked and diced shrimp and the cooked quinoa and mix thoroughly. Transfer to a bowl. In the oven proof skillet (you just used to saute the vegetables, coat with olive oil or cooking spray. Pour the can of enchilada sauce on the bottom. Place the poblano peppers face side up on the bottom of the pan. Fill the poblano peppers with the shrimp quinoa filling. Top with the shredded cheddar cheese and the cojito cheese. Bake for 35 minutes. Serve.