Tag Archives: mexican food

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
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calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Chicken Tortilla Soup Recipe

This is sure to spice things up on a cold winter night.

 

Chicken Tortilla Soup
Serves 8
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
522 calories
42 g
80 g
27 g
31 g
11 g
560 g
596 g
9 g
0 g
14 g
Nutrition Facts
Serving Size
560g
Servings
8
Amount Per Serving
Calories 522
Calories from Fat 236
% Daily Value *
Total Fat 27g
42%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 80mg
27%
Sodium 596mg
25%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
34%
Sugars 9g
Protein 31g
Vitamin A
27%
Vitamin C
178%
Calcium
33%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 whole Boneless, Skinless Chicken Breasts
  2. 2 Tablespoon Olive Oil
  3. 1-1/2 teaspoon Cumin
  4. 1 teaspoon Chili Powder
  5. 1/2 teaspoon Garlic Powder
  6. 1/2 teaspoon Salt
  7. 1 Tablespoon Olive Oil
  8. 1 cup Diced Onion
  9. 1/4 cup Diced Green Bell Pepper
  10. 1/4 cup Red Bell Pepper
  11. 1 Bay leaf
  12. 3 cloves Garlic, Minced
  13. 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  14. 1 cup frozen corn
  15. 32 ounces, fluid Low Sodium Chicken Stock
  16. 3 Tablespoons Tomato Paste
  17. 4 cups Hot Water
  18. 2 cans (15 Oz. Can) Black Beans, Drained
  19. 3 Tablespoons Cornmeal Or Masa
  20. 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  21. _____
FOR THE GARNISHES
  1. Sour Cream
  2. Diced Avocado
  3. Diced Red Onion
  4. Salsa Or Pico De Gallo
  5. Grated Monterey Jack Cheese
  6. Cilantro
Instructions
  1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  3. Heat 2 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Pour in Rotel, chicken stock, tomato paste, bay leaf, water, and black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
  6. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese
Notes
  1. To save time, use store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast your own chicken if you want.
Adapted from The Pioneer Woman
beta
calories
522
fat
27g
protein
31g
carbs
42g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/