Tasty and Easy Recipes

Ingredients:
2 corn tortillas or several corn chips per bowl
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes

Method:
Cut tortillas in 2″X2-1/2″ strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Saute’ until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.

Ingredients:
1-1/2 pounds of ground beef or turkey
1/2 cup chopped onion (one medium)
2 14-1/2 ounces can of stewed tomatoes
1 15 ounces can of corn OR 15 ounces frozen corn
1 15-1/2 ounces can of Mexican chili beans or any spiced beans
1 1-1/4 ounces envelope of taco seasoning mix
1 tablespoon of chili powder
1/4 teaspoon of garlic powder

Method:
Cook meat and drain meat well.
Add remaining ingredients without draining. Simmer for 30 minutes to develop flavor.

Ingredients:
3 garlic cloves, minced or pressed
2 tsp. of ground cumin
1 tablespoon vegetable oil (I use canola, sometimes olive)
6 cups tomato juice (46 ounce can)
2 cups chopped fresh tomatoes (or canned)
Juice of 1 large lime (about 1/4 cup)
3 tablespoons chopped fresh cilantro
Hot pepper sauce

For Garnish:
2 cups crushed tortilla chips
1 cup grated Monterey Jack cheese (or cheddar, soy versions OK too)
Cilantro leaves, whole or chopped
Dollop of sour cream (real or soy, this is my addition in any case)

Method:
In a soup pot on low heat, saute garlic and cumin in the oil for a minute. Be careful not to brown the garlic.
Stir in the tomato juice, chopped tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot pepper sauce to taste.
Place crushed chips in large shallow soup bowls, and ladle the soup over them. Top with grated cheese, cilantro and dollop or sour cream.

Ingredients:
3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup chili sauce
8 fresh corn tortillas
1/2 cup sliced ripe olives

Sauce:
2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder
1 tsp salt
1/2 tsp dried oregano

Method:
In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft.
Stir in tomato paste, water,chili powder, salt and oregano. Blend well. Lower heat, cover and
simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow casserole dish. Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8
of chicken mixture; roll into an enchilada.
Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top. Top with olives.
Bake for 15 mins. until the sauce is hot and bubbling.