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:
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:
1/4 cup margarine
2 whole chicken breasts, halved
1 teaspoon salt, divided
1/2 teaspoon dried tarragon leaves, divided
2 tablespoons lime juice
2 tablespoons water
1/2 teaspoon hot pepper sauce (such as a Tabasco-type)
Hot cooked rice

Method:
1. Melt margarine in skillet over medium heat. Add chicken, skin-side down
2. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon tarragon. Cook 10 minutes until browned
3. Turn chicken; sprinkle with remaining salt and tarragon; cook 10 more minutes until brown
4. Combine lime juice, water, and hot pepper sauce in small bowl; pour over chicken
5. Cover and simmer 10 minutes longer or until tender. Serve with hot cooked rice