Posts in : Ingredients chili powder

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  Mexican Bean Salad

  
  
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  Mexican Bean Salad
  

  

  Course

  salad

  Cuisine

  Mexican

  Prep Time

  15 minutes

  Cook Time

  75 minutes

  Servings

  servings

  
  Ingredients

  • 1 can black beans rinsed and drained
  • 1 can kidney beans drained
  • 1 can cannellini beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 package frozen corn kernels
  • 1 red onion chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 tablespoon chili powder

  Course salad Cuisine Mexican Prep Time 15 minutes Cook Time 75 minutes Servings servings Ingredients 1 can black beans rinsed and drained 1 can kidney beans drained 1 can cannellini beans drained and rinsed 1 green bell pepper chopped 1 red bell pepper chopped 1 package frozen corn kernels 1 red onion chopped 1/2 cup Extra Virgin Olive Oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 tablespoon chili powder

  
  Instructions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

  
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• 

  Chicken Tortilla Soup

  
  
  • Posted by elimam
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  Chicken Tortilla Soup

  

  Course

  soup

  Cuisine

  Mexican

  Servings

  servings

  Ingredients

  • 2 skinless, boneless chicken breasts cut into cubes
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

  Course soup Cuisine Mexican Servings servings Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 teaspoon Extra Virgin Olive Oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa 8 ounces corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional)

  Instructions

  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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