This is corn chowder with a twist of Mexico!
1-1/2 pounds boneless chicken breasts without skin, cut into bite size pieces
1 / 2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3 / 4 teaspoon ground cumin
2 cups half and half cream
2 cups Monterey Jack cheese shreds
1 (14.75 ounce) can cream style corn
1 (4 ounces) diced green chiles
1 pinch of hotPepper Sauce
1 tomato, chopped
Branches of fresh cilantro, for garnish (optional)
Directions
In a Dutch oven, brown the chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Pour into Dutch oven and season with cumin. Bring to a boil. Reduce the heat to a minimum. Cover and cook 5 minutes.
Add the cream, cheese, corn, pepper and paprika sauce. Baking until cheese is melted, stirring frequently. Mixchopped tomatoes. Garnish with coriander.
=> Mexican Soup Recipe: Mexican Beef Soup
A very hearty soup that are really motivate you. To make things a little more, add a little 'chopped jalapeno peppers and a dash of fresh lime juice.
2 pounds beef shank, bone --
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cupsWater
2 medium carrots, coarsely chopped
1 / 4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears of corn, peeled and cut into thirds
2 Chayote, quartered (optional)
1 medium cabbage, cored and cut into columns
1 / 4 cup pickled jalapenos, sliced
1 / 4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered
Directions
Cut the meat fromBovine bone in about 1/2-inch pieces, some bones.
In a heavy soup pot, heat the oil over medium heat. Add in the flesh, season with salt and pepper. Cook and stir thoroughly until they are brown.
Add 1 onion and cook until the onions are lightly browned. Stir tomatoes and broth. The liquid should cover the bones of 1/2-inch. If not, add enough water to compensate.
Reduce heat to low and simmer for 1 hour with the lid loose. If meatpainless, continue cooking for another 10 minutes or so.
Pour in water, and return to a simmer. Add the carrots and 1 / 4 cup cilantro. Bake for 10 minutes, then stir in the potatoes, corn and chayote. Simmer until vegetables are soft. Push the cabbage wedges into the soup and cook for 10 minutes.
Ladle into large bowls, including vegetables, meat and bone meal. Garnish with jalapenos, chopped onion and coriander extra. Squeeze the lime juice over all and serve withRadishes.
=> Recipes Mexican Soup: Vegetarian Mexican Tortilla Soup
This soup is very simple and lively. You can use a couple of dashes of hot sauce to add flavor to a little 'more.
2 tablespoons vegetable oil
1 (1 £) conf. frozen bell pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 oz) Cans chopped green chilies, drained
4 (14 ounce) cans vegetable broth
Saleand pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup Cheddar cheese
1 avocado, peeled, cored and diced
Directions
In a large pot until the oil over medium heat. Stir in peppers and onions, stir fry mix, garlic and cumin. Cook for 5 minutes, until vegetables are soft. Mix the tomatoes and peppers.
Pour the broth and season with salt and pepper. Bring to a boil. Reduce heat to low andSimmer 30 minutes.
Mix the corn soup and continue cooking for 5 minutes. Serve in bowls on the same level of tortilla chips. Top with cheese and avocado.
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