Mexican Soup with
Lithuanian Twist
by
Zivile Dobson
Ingredients:
2-3 tomatoes (diced)
1/2 of jalapeño pepper (keep insides if you want some heat)
1/4 of lime (peeled)
handful of cilantro
1 bulb of ginger (peeled and sliced)
4-5 cloves of garlic (minced)
1/2 of onion (diced)
5 tbl. spoons olive oil
salt (depending on taste)
some beetroot leaves (chopped, off 1-3 beetroots and you can use the roots
to make freshly squeezed juice)
water(depending on desired thickness of the soup)
a few chicken drumlets (precooked on a pan till skin becomes crispy) or you
can omit it if you are a vegetarian
Topping:
Cilantro leaves
Diced avocado
Queso Fresco cheese (any Mexican cheese crumbled)
Tortilla chips/strips (if preferred)
Preparation:
In a soup pot, add the oil and salt, let it heat up then add tomatoes,
jalapeno peppers, ginger, garlic, onion and let it all stew till everything
looks softened up. Then add a bit of water to dilute the mass to the desired
thickness. At this point you can include
lime, cilantro, more salt and later, beetroot leaves and chicken drumlets. Let
it cook on a slow heat for about 1/2 hour.
Serving:
In soup bowls, add crumbled cheese, cilantro leaves, avocado and pour the
soup over . Top it with tortilla chips.
Bon Appétit!
Michelle's Yummy Soup
In the Crockpot combine:
3-4 Chicken Breasts (frozen or thawed)
1 lg can cream of chicken soup or cream of
mushroom
1 can RoTel diced tomatoes and green chilies – for spicier
flavor use the “hot” with habenaro
1 package Schilling Southwest Chicken Quesedio seasoning (I
don’t know how to spell this J)
Cook in Crockpot low. Shred the chicken before
serving.
We eat it on tortillas and with Zatarains’s Red Beans and
Rice.
More yummy foods to come.
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