Mexican Soup with Lithuanian Twist
by Zivile Dobson
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
Queso Fresco cheese (any Mexican cheese crumbled)
Tortilla chips/strips (if preferred)
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.
In soup bowls, add crumbled cheese, cilantro leaves, avocado and pour the soup over . Top it with tortilla chips.
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.