Category: Mains

Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).

Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.

Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.

Let simmer for 25 minutes.

While the soup is simmering, fry the tortilla strips and set aside.

Add the tortilla strips and the shredded chicken to the bowl and then add the soup.

Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional: Add slices of avocado to your soup.

Mix together the cumin, salt and pepper in a small bowl.

Season the chicken thighs on both sides with the spice mixture.

Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.

Transfer the chicken to the slow cooker.

Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.

Add the tomatoes, onion and green chilies to the slow cooker.

Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)

Uncover, add the beans and corn, then cover and cook for another 1 hour on high (or another 2 hours on low).

Spoon chicken stew into bowls and serve with desired toppings. Enjoy!

Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.

Add a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil.

Once the oil is hot, add the beef (a few pieces at a time) into one layer, making sure to not overcrowd. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil.

Add another 2 tablespoons of oil to the pot and cook another batch of beef.

Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom.

Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.

Add Worcestershire sauce and tomato paste, diced tomatoes, jalapenos, bell peppers, taco seasoning, lime juice, and zest, stir to combine.

Add 4 cups of beef broth and stir.

Add back the beef pieces. Add the quartered onion, whole garlic cloves, bay leaves, and a fresh bunch of thyme.

Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.

Preheat oven to 300 degrees F.

Discard the thyme and bay leaves.

Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.

Remove the stew from the oven, taste, and adjust for salt and pepper. If you prefer the stew to be thicker, add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.

Serve the stew warm, garnished with freshly chopped cilantro.

Heat olive oil in a large soup pot or Dutch oven over medium heat until shimmering, then add in the onion. Saute for three minutes, stirring occasionally, then stir in the garlic, bell pepper, and chipotle pepper.

Saute for another two minutes, then add in the tomatoes, tomato paste, corn, beans, broth, spices, and carnitas meat. Bring to a boil, then cover the pot, reduce heat to low, and simmer for 30 minutes, stirring occasionally.

Serve with optional: Chopped green onions or cilantro, sour cream, cheddar cheese, crushed tortilla chips, lime wedges…

Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.

Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.

Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.

Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.