Spicy Chicken Tortilla Soup

Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Mango Pico de Gallo

I never used to be a big lover of pico de gallo, but now I’m a huge fan. It’s such a delicious healthy addition to any meal. The traditional style is great, but this mango version is perfect for the summer with it’s fresh fruity flavor. Pile it on top of a taco or simply scoop it up with tortilla chips and you’re in for a tasty treat!

Mango Pico de Gallo

Ingredients:
2 large tomatoes, chopped
1/4 red onion, diced
1 small jalapeño, deseeded and minced
2 mangos, chopped
Juice from one lime
Cilantro
Dash of salt

Directions:
Combine all of the ingredients in a bowl and mix until combined. Add additional salt or cilantro to your liking. Refrigerate until ready to serve and enjoy!

Source: Slightly adapted from A Zesty Bite

Pineapple Salsa

When I saw this recipe, it was a MUST make on my list! Some of my favorite ingredients all combined into one magnificent salsa – yes please! This is such a fresh and flavorful dish that can be used as a snack with a handful of chips or used to top off all kinds of different dishes. The sweet/spicy contrast is amazing and is a nice change from the usual tomato based salsa. My salsa turned out a bit too pureed rather than a crushed pineapple texture, (try not to over blend!) but whether you like it chunky or smooth, this flavor combo rocks!

Pineapple Salsa

Ingredients:
2 cups chopped fresh pineapple (1/4-inch dice)
Juice of 1 lime
1 handful cilantro, chopped
1 jalapeno, chopped
Salt

Directions:
Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste. Chill in the fridge until ready to serve.

Source: Confections of a Foodie Bride

Salsa

This salsa is so simple to make and tastes phenomenal! My mom passed this recipe on to me – I remember that once I took a batch of this salsa to a get-together in high school and my friends got hooked on it. They’d always request more and my mother would kindly oblige.

Now that I’ve started making it myself, I can’t get enough. Spoon a little on an omelette, eat some as a quick snack, or, make a meal out of it! (please tell me that other people eat chips and salsa as a meal?)

This is a perfect item to bring as an appetizer for a party – it’s easy and delicious and everyone will be impressed that you made it yourself! Enjoy!

Salsa

Ingredients:
4 fresh jalapeños
2 cloves of garlic
2 cans of whole tomatoes (28 oz each)
1 bunch of cilantro
1 tsp salt

Directions:
Remove stems and seeds from peppers. Put in sauce pan of boiling water and cook covered for 10-15 minutes. Remove and set aside. Wash cilantro and cut off stems. Chop cilantro leaves. Peel garlic and put it into blender with about 2 inches of water. Puree garlic and add all ingredients a little at a time and chop together on low speed or chop cycle. (add more tomatoes if it’s too hot)

Source: My mom