Flavors of The Latin Market
CHICKEN TORTILLA SOUP
Makes 6-8 servings
INGREDIENTS
4 boneless chicken breasts
good olive oil
kosher salt and freshly ground pepper, to taste
2 medium yellow onions – chopped
1 cup chopped celery
2 cups chopped carrots
4 large garlic gloves – chopped
1 – 28 oz crushed tomatoes
2 ½ quarts chicken stock
2-3 jalapeno peppers – seeded and minced
1 tsp cumin
1 tsp ground coriander seed
¼ cup chopped cilantro
Garnishes – cheddar cheese, sour cream, sliced avocado and tortilla chips
PREPARATION
Preheat oven to 350 degrees. Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper. Roast chicken breasts for approximately 35-40 minutes, until done. When the chicken has been cooled, shred the meat, cover and set aside.
In a large stock pot, heat 3 tablespoons of olive oil. Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften. Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.
Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste. Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes. Add the shredded chicken and simmer an additional 10-15 minutes. Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.
Corn Tortilla Strips
Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips. In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke. In small batches, carefully add the tortilla strips and fry until the strips are lightly browned. Approximately 1-2 minutes. Remove from oil and place on paper towels to drain.
Source: Ina Garten - Barefoot Contessa
Yield: 8 Servings
INGREDIENTS
1 package frozen chopped spinach, thawed and drained
2 cans black beans, drained and rinsed
2 packages reduced salt taco seasoning
6 ounces of carrot puree – Time Saver Tip – can use 6 ounce jar of pureed carrots for babies
8 Flour or Whole Wheat Tortillas
TOPPINGS
Grated Mozzarella cheese
Sour Cream
Tomatoes
Black Olives
Lettuce
Onions, finely chopped
PREPARATION
Over medium heat, place black beans, spinach, taco seasoning and carrot puree into a non-stick skillet and bring to a simmer. Continue to simmer for about 10 minutes. To serve: assemble the burritos with desired toppings.
Yield: 12 servings
INGREDIENTS
1 tablespoon butter
1 tablespoon vegetable oil
1 cup diced onions
¼ cup diced red bell pepper
¼ cup diced green pepper
1 cup yellow cornmeal
1 cup milk
2 tablespoons granulated sugar
½ cup low-fat cottage cheese
2 large eggs
1 teaspoon salt
¼ teaspoon freshly grated pepper
2 teaspoons baking powder
1 ½ cups frozen or fresh corn kernels
1 cup Monterey Jack cheese, grated
PREPARATION
Preheat oven to 375 degrees F
Grease a 9×9 pan that is at least 2 inches deep or a shallow 2-quart casserole dish.
In a medium skillet, melt the butter and pour in the oil. Add the onions and sauté until translucent. Add in the red and green peppers and cook for another 1-2 minutes, until softened. Remove from heat and cool to room temperature.
In a large bowl, combine the milk and cornmeal. Stir in the sugar, eggs, cottage cheese, baking powder, salt and pepper. Add in the corn kernels and cooled onion mixture. Stir in the grated cheese and transfer the batter to the prepared pan.
Bake sopa for approximately 40-45 minutes or until the center is set and doesn’t wobble. Remove from oven and serve warm with butter. Serve with soup, chili or stew.
Note: If you like a sweeter cornbread, increase sugar to 3-4 tablespoons.
Source: King Arthur Bread Company - The Baking Sheet newsletter – Volume XIX, No. 1, Winter 2008 issue