Category:

Chicken

Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:
  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Much like in my chickpea vindaloo recipe you’ll need Kashmiri chile to provide the appropriate amount of heat and color. Kashmiri chile powder is easily found online or at your local Indian market place.

Since tandoori chicken uses a yogurt based marinade it needs lots of time to be able to penetrate the chicken. Allowing the chicken to marinate overnight is best, but at the minimum you will need eight hours. Thankfully the marinade comes together in less than 5 minutes, so you can mix it up and forget about it until dinner time!

Tandoori Chicken

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Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 1 day
Total Time: 1 day 15 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 8 boneless skinless chicken thighs
  • 1 Tbsp vegetable oil
  • 1 cup whole milk yogurt
  • 1 Tbsp grated fresh ginger
  • 6 cloves garlic (minced)
  • 1 Tbsp ground fenugreek
  • 1 lemon (juiced)
  • 1 Tbsp curry powder or garam masala
  • 1 tsp ground cumin
  • ¼ tsp celery seed
  • ¼ tsp ground clove
  • 1 tsp ground coriander seed
  • ½ tsp mustard powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 limes (*optional for squeezing over when done)
Instructions:
  • In a large bowl combine all ingredients and coat the chicken thighs well. Cover and allow to marinate in the fridge overnight or for 8 hours minimum.
  • When ready to cook heat a grill to roughly 425°F and cook the chicken thighs for 5-7 minutes per side or until the internal temperature has reached 165°F.
  • When the thighs are fully cooked remove them from the grill and allow them to rest 2 minutes before serving and squeeze lime juice over top. Enjoy!

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This light and fresh salad provides a delicious hit of lemon and texture in every bite. By using breadcrumbs instead of croutons and shredding the Parmesan instead of shaving it the salad stays consistent throughout.

If you can’t find prepackaged baby super greens using Arugula in it’s place is a great substitute. We chose to top this salad with grilled chicken, but the simple marinade also works beautifully on salmon, and even white beans and avocado!

Lemon Super Greens Salad

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, main, Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 lb chicken breast
  • 5 oz baby super greens
  • 5 oz arugula
  • 4 lemons
  • 1 cup Shredded Parmesan cheese
  • ½ cup GF panko breadcrumbs
  • 1 Tbsp salted butter (melted)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp mustard powder
  • 1 ½ tsp garlic powder
  • 1 tsp dried parsley
Instructions:
  • Preheat your oven to 350°F and if you are making the chicken to top the salad, set your grill to high. Around 400°F.
  • On a baking tray combine the breadcrumbs, melted butter and ½ tsp garlic powder. Combine and spread into and even layer. Bake for 10 minutes until a deep golden brown and set aside.
  • In a small bowl combine the juice and zest of one lemon, the balsamic vinegar, dried parsley, remaining garlic powder, ½ tsp salt, and ½ tsp pepper. Whisk together and add the chicken breast. Coat both sides of the chicken breast and set aside.
  • In a small jar with a lid or small bowl combine: the zest of one lemon, the juice of two lemons, 3 Tbsp olive oil, chili powder, mustard powder, cumin, and remaining salt and pepper. Shake or whisk together, and taste for seasoning. This is your salad dressing.
  • Grill your chicken breast for 7-10 minutes per side or until the internal temperature in the thickest part of the breast has reaches 165°F. When cooked remove from the grill and allow to rest for 2 minutes, and slice.
  • In a large bowl add the arugula and baby super greens. Sprinkle on the toasted breadcrumbs, and the shredded Parmesan. Mix or shake together your dressing and pour the entire contents over the salad. Mix the salad together with your hands coating everything well.
  • Plate your dressed salad and top with the sliced chicken breast. Squeeze the remaining lemon over top and enjoy!

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If you’ve searched your local supermarket here in the U.S. then you know that gluten free wonton or dumpling wrappers are next to impossible to find. Making them (which I have done) is a real chore and still does not live up to the chewy glory that is pre-made wonton wrappers. Not worth it.

So what is worth it? Our faithful friend Vietnamese rice paper offers a surprisingly chewy and delicious wonton wrapper! Do they hold up 100% like wheat wrappers? No, and you should definitely expect some of them to break apart in the pot. It’s the nature of the beast. This soup offers all the same chew, flavor, and nostalgia as your favorite wonton soup. It’s perfection.

Shrimp not your thing? No problem. Use whatever filling you want to make your perfect dumpling. You won’t be disappointed!

Chicken Wonton Soup

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Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Course: Soup
Cuisine: Chinese
Servings: 4
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Ingredients:
 
  • 1 lb chicken thighs
  • ¼ lb shrimp (cleaned, shells and tails removed)
  • 24 rice paper wrappers
  • 8 cups chicken broth
  • 4 cups baby bok choy (chopped *optional)
  • 1 tsp lemongrass (chopped)
  • 1 Tbsp ginger (grated or minced + 1 tsp)
  • 4 Tbsp GF soy sauce
  • 4 cloves garlic (peeled)
  • 2 bunches green onions (roots trimmed)
  • 1 Tbsp ground black or white pepper
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp mirin
  • 1 tsp vegetable oil
Instructions:
  • In a food processor or blender combine: chicken thighs, shrimp, lemongrass, 1 Tbsp ginger, 4 cloves garlic, 2 Tbsp GF soy sauce, 1 bunch green onions, 2 tsp pepper, 2 tsp sesame oil, 1 Tbsp mirin, 1 Tbsp rice wine vinegar. Puree until a paste is formed.
  • In a pot over high heat place the chicken broth, 1 tsp ginger, 1 Tbsp rice wine vinegar, 2 Tbsp GF soy sauce, 2 Tbsp mirin, 1 tsp pepper, 1 tsp sesame oil, and 1 bunch green onions. Bring the broth to a boil and stir, allow the green onions to soften and then discard them. Turn off the heat.
  • Fill a shallow bowl or pie pan with warm water and prepare a flat surface to fold dumplings on. Grease a baking sheet with the vegetable oil.
  • Soften the rice paper in the warm water, and when pliable move to the flat surface. Fill each wrapper with 1 Tbsp filling. Allow the wrapper to get slightly sticky before you begin folding.
  • To fold the dumplings: Fold the dumpling in half so it looks like a taco, and press all the air out.
  • Fold one corner of the dumpling over to form a flat side in the filling. The corners to do not need to meet, but likely will.
  • Take the remaining corner and wrap it around the filling so it sits underneath the dumpling.
  • Lastly twist the top so your dumpling resembles a coin purse. The stickiness of the wrapper will hold the twist together. Place finished dumplings on the greased baking sheet not touching each other.
  • When you have finished wrapping the dumplings bring the chicken broth back to a boil and add your baby bok choy if using. Boil for 5 minutes, and reduce the heat to a simmer.
  • Add the dumplings to the pot and cook for 10 minutes in the broth. Don't be surprised if some of them break it is normal and totally fine.
  • When the dumplings are cooked divide them evenly between four bowls and spoon the broth and bok choy over them. Enjoy alone or with steamed or fried rice and enjoy!

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I know it’s a little out of the norm, but summer time in our house screams schnitzel! When I was school-aged my mom and grandma (we call her nanny) would, and still do, go out to lunch and spend the day together every Monday. When school was out and summer was in session my sister and I would get to go with! Often we would go to a little German restaurant in Kirby, TX simply named “The Bavarian Restaurant”. It was run by the SWEETEST German couple and jagerschnitzel was my go to order. Every time. Without Fail. So when I got married and moved away from home summer schnitzel became a bit of a tradition. Since schnitzel is traditionally fried in lard (#noregrets) I wanted to make a summer bod friendly version that’s still rakes in the nostalgia. I hope y’all enjoy this little taste of my childhood as much as we do!

Jagerschnitzel

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: German
Servings: 4
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Ingredients:
 
  • 2 thick cut pork chops ((at least 1 inch thick))
  • 2 tsp course German mustard ((or brown mustard))
  • 2 cups GF panko breadcrumbs
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 16 oz sliced white mushrooms
  • ½ large yellow onion (thinly sliced or diced)
  • 3 cups beef stock
  • 1 tsp Worcestershire sauce (ensure your brand is GF)
  • 3 Tbsp butter
  • 2 Tbsp GF flour blend (I use Krusteaz)
  • 2 cloves garlic (minced)
  • 1/8 tsp dried thyme
  • salt and pepper to taste (for gravy)
  • parsley and lemon for garnish
Instructions:
  • Trim your pork chops of extra fat.
  • Set your pork chops on their side and slice in half to create 4 thinner ½ inch pork chops.
  • In a large zip-lock bag working one at a time pound your pork chops into ¼ inch thick cutlets. Set your pounded cutlets aside.
  • When all your cutlets are thin- break two eggs into a shallow dish and add 2 tsp mustard, 1 tsp pepper and 1 tsp salt. Scramble together. In a separate shallow dish pour in the breadcrumbs. Preheat your air fryer to 400°F for 5 minutes.
  • Coat both sides of the pork cutlets in the egg mixture and then immediately into the breadcrumbs working one at a time.
  • When all the cutlets are ready divide the remaining tsp of salt and sprinkle over the cutlets.
  • Taking care not to overcrowd your air fryer place the prepared cutlets into the fryer for 10 minutes. You do not want them to overlap, so you may have to work in batches depending upon the size of your basket.
  • While the cutlets are cooking, place a skillet over medium-high heat and add 1 tbsp butter. When butter is melted add the sliced mushrooms and onion. Do not add any salt yet. We want the mushrooms and onions to brown, not sweat. Cook until the onion is translucent and the mushrooms have a golden hue. About 5 to 7 minutes.
  • Add the garlic, Worcestershire, and thyme to the skillet and stir until garlic is fragrant, or about a minute. Add the remaining butter and allow to melt, stir to coat everything in the skillet. Add the GF flour, again stirring to coat and cook one minute.
  • Pour in the beef stock one cup at a time whisking together with the ingredients in the pan to form a thick gravy. Use as much beef broth as you need to get your desired gravy consistency. Add salt and pepper to taste.
  • When all the cutlets are cooked and ready, top with the hot mushroom gravy, garnish with parsley and lemon wedges. We usually serve this with red cabbage and hot buttered noodles. Enjoy!

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Loaded with the bright fresh flavors of lemon, garlic, and oregano this Greek chicken bake is an easy weeknight dinner. Feel free to add your favorite vegetables to the marinade and bake right along side everything else. Some yellow squash, asparagus, onions, and zucchini would all be great additions to this dish!

Green Chicken Bake

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Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Marinade time: 1 day
Total Time: 1 day 1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 4
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Ingredients:
 
  • 8 Chicken drumsticks
  • 4 Cups small yellow potatoes (quartered)
  • 2 Cups cherry tomatoes
  • Cup olive oil
  • Cup white wine
  • 1 head garlic (peeled)
  • 2 large shallots (peeled)
  • 3 lemons (zest, and juice)
  • 2 Tbsp dried oregano
  • 1 Tbsp dried dill
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
Instructions:
  • Toss the olive oil, wine, lemon juice and zest, shallots, garlic, dill, oregano, salt and pepper into a blender and blend until smooth. This is your marinade.
  • Place marinade in a ziploc bag or container large enough to marinate your chicken and vegetables over night in.
  • Place your chicken, potatoes, and tomatoes in the marinade and toss to coat. Marinate overnight or for at least 3 hours.
  • Preheat your oven to 425°F
  • Place the entire contents of your marinade in to a 9x13 baking dish. Placing the drumsticks on top of the potatoes and veggies. This forms a roasting rack of sorts and allows your chicken to cook all over, so you don't get soggy chicken skin. No one likes that- it's the worst.
  • Bake uncovered for 1 to 1.5 hours or until potatoes are soft and the chicken has begun to brown. Chicken is done when it reaches 165°F.
  • This bake is delicious served along side a cool refreshing salad, or marinated cucumbers. Enjoy!

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All of the flavor you’d expect from a delicious piece of southern fried chicken made healthier!

Unfried Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 pounds chicken thighs
  • 2 tsp poultry seasoning
  • 1 Tbsp herbes de provence
  • ½ tsp cayenne
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 425°F
  • On a baking sheet combine chicken, olive oil, and all seasonings.
  • Toss them together with your hands coating both sides of the chicken well.
  • Place the chicken in a single layer spaced evenly apart on the baking sheet.
  • Bake for 40 minutes to 1 hour. This will depend on how large your chicken thighs are and how crispy you want them. Cooked chicken should be no less than 165°F.
  • Enjoy with your favorite sides!

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Carne asada- Is there anything more sunshine worthy than juicy grilled meats and tacos? Not in my book! “Carne asada” literally translates to grilled meat so feel free to use whatever cut of beef you want, or to even use chicken or pork! If you choose not to use skirt steak your cook times will vary, but the marinade time will stay the same.

Overnight is a must to allow it to fully tenderize the meat and to let all those delicious flavors sink in. I like this the most wrapped in a hot corn tortilla and loaded with guacamole and corn salad it’s a meaty paradise for your mouth! BTW- This recipe is scaled to serve 12 (1/4th pound meat each) because we always want leftovers the next day…and the next…and the next. No regrets!

Carne Asada

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12

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Ingredients:

 

  • 3 lbs beef skirt steak
  • 2 cups orange juice
  • 1/2 cup pineapple or pineapple juice
  • 1 bottle Gluten free beer or cider
  • 10 cloves garlic
  • 1 bunch cilantro
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 Tbsp kosher salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 large shallots
  • 1 jalapeno pepper (trimmed of stems)
  • 1 serrano pepper (trimmed of stems)
  • 1/2 cup oil
Instructions:

  • Combine all ingredients except beef into a blender and pour over the meat in a large container.
  • Marinate overnight.
  • When ready to cook grill over high heat (400-450 degrees Fahrenheit) for 5-8 minutes per side.
  • Allow to rest for 5 minutes and slice thinly against the grain.
  • Enjoy topped with all your favorite taco fillings or as a main dish all on it’s own!

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The chicken may come out with a faint white coating as it dries down. This happens to me occasionally and is just extra cornstarch accumulating in the oil as you fry and is no cause for concern. If you want to ensure you’ll avoid the potential white coating you’ll need fresh oil with every batch you fry- which is a real hassle, but you live your life!

Popcorn Chicken Adobo

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
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Ingredients:
 
  • 2 lbs boneless skinless chicken thighs
  • 2 cups cornstarch
  • Oil for frying
  • 1 cup tamari
  • 1 cup white vinegar
  • 2 crumbled or ground bay leaves
  • 1/4 tsp ground cinnamon
  • 1 Tbsp ground black pepper
  • 2 Tbsp sugar
  • 1 head garlic (minced)
  • 1 serrano chile (sliced)
Instructions:
  • In a small saucepan combine all ingredients except for the chicken thighs, cornstarch, and oil and bring to a boil.
  • Reduce heat to medium-low. Allow to simmer for 5 minutes and cool- we’re just mellowing out the bay leaf flavor.
  • While sauce is cooling cut the chicken thighs into bite sized pieces, and place in the container you wish to marinate your chicken in.
  • When marinade has cooled reserve one 1/2 to 1 cup for dipping and set aside.
  • Pour the remaining sauce over chicken making sure all chicken is submerged and coated.
  • Marinate your chicken for at least 1 hour, but up to overnight in the refrigerator.
  • When chicken has marinated, begin to heat your oil in a heavy bottomed pan. The oil should remain between 350 and 400 degrees Fahrenheit while frying.
  • While oil is heating place the cornstarch into a large bowl.
  • Remove chicken from marinade and working in batches roll around in the cornstarch. You don’t want any spots undercoated. Mo’ coated mo’ betta’!
  • If your oil isn’t ready by the time they’re all coated just let your chicken hang out in the cornstarch until it is.
  • When oil is ready fry the chicken in batches. This should be really fast. Mine cook in about 2-4 minutes, but please cook them until the chicken reaches 165 degrees Fahrenheit- ain’t nobody got time for salmonella.
  • Enjoy as is or dipped in the reserved sauce!

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Love tortilla soup, but can’t quite nail that restaurant flavor? I’ve got you covered! Be sure to top it with all the same fixings you’d get at the restaurant for an authentic flavor. You’ll never guess how important all that cheese and avocado really is until you’re missing it!

Don’t forget your toppings!

Avocado or guacamole, shredded pepper jack or Monterrey jack cheese. chopped cilantro, tortilla Chips (obviously), sour cream, diced jalapenos, limes

Chicken Tortilla Soup

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 6
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Ingredients:
 
  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 12 cups chicken stock
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 1 large onion (diced)
  • 1 medium carrot (minced)
  • 6 cloves garlic (minced)
  • 2 tsp chicken bouillon
  • 2 tsp paprika
  • 1 15 oz can diced tomatoes
  • 1 15 oz can Rotel
  • 1 15 can white hominy
  • 1 Tbsp + 1 tsp cumin
  • 2 Tbsp + 1 tsp chili powder
  • 2 tsp Mexican oregano
  • 1 tsp epazote
  • 1 chipotle en adobo pepper (minced +1 tsp sauce *see notes)
  • 1 Tbsp garlic powder
  • 1 bunch cilantro (stems included. (chopped finely))
  • 1 tsp black pepper
  • Salt to taste
Instructions:
  • In a large pot over medium-high heat add 2 Tbsp olive oil, onion, carrot, and 1 tsp salt. Saute until onion has browned and carrot is soft.
  • Add garlic, Mexican oregano, and cilantro to the pot and saute until fragrant (about 1-2 minutes).
  • Add chicken breast, bouillon, diced tomatoes, Rotel, and all 12 cups of chicken stock to the pot, stir well, and bring to a boil.
  • Once boiling, reduce heat to a simmer and add all remaining ingredients- except sour cream. Simmer for 30-40 minutes, or until chicken breast is cooked through. This will vary depending upon the size of your chicken breast.
  • When Chicken is cooked through remove it from the pot and shred. Place shredded chicken back into the pot, add the sour cream, and stir well.
  • Bring the soup back to a boil and allow to boil for 10 minutes before serving. Taste for salt.
  • Serve topped with plenty of garnishes and *preferably* Selena’s angelic vocals filling your house because #AnythingForSelenas, but if you don’t want that- that’s cool too…I guess.

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Notes:

If you can’t find or don’t have chipotle en adobo you can substitute one diced jalapeno (seeds and membranes removed for mild, or included for spicy) and 1/2 tsp chipotle powder or you can omit the chipotle powder completely. Just use what you have. No need to sweat it!

Sometimes if I’m feeling extra Squilliam Fancyson I’ll take a few tostadas, top them with lots of shredded cheese and stick them under the broiler for a few minutes until the cheese is melted, bubbling, and gooey. Then I toss those directly on top of the bowls of tortilla soup cheese side up, and top them with whatever you’re feeling. It looks fancy, and takes 5 minutes. Give it a go!

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