How To make Rotel and Hominy Tortillas
1/2 - 1 can (10 oz) diced Rotel
-tomatoes, with liquid 1 cn (14 oz) hominy, drained
-well 1 cn (14 oz) black beans, rinsed
-and drained -Optional: 6 tortillas (I -prefer corn) Dump Rotel tomatoes with most of the liquid into a large frying pan, add hominy, and cook until hominy has aborbed most of the liquid, anywhere from 10-30 minutes, depending on how runny you want it. (The longer you cook it,
the spicer the hominy tastes). Add rinsed beans, and heat thoroughly. Serve in warmed tortillas. (One quick way to warm a single tortilla is to spritz it with water, then microwave for 15-20 seconds). Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Rotel and Hominy Tortillas's Videos
Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN CHILI INGREDIENTS:
►1 Tbsp olive oil
►1 medium onion, finely diced
►2 cups chicken broth or stock
►2 (15 oz) cans white beans, drained and rinsed
►1 (15 oz can corn, drained
►1 (10 oz) can Rotel diced tomatoes with green chilis, with juice
►1 tsp chili powder (use 1/2 tsp for milder chili)
►1 tsp cumin powder
►1 tsp salt, or to taste
►0.4 - 1.5 oz packet ranch dip mix
►2 chicken breasts
►8 oz cream cheese, cut into cubes
►1 Tbsp fresh lime juice
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0:00 Intro
0:36 Ingredients prep
1:41 How to cook chili
2:08 Chicken chili seasonings
2:52 Shred chicken & add cream cheese
4:25 Chicken chili toppings
6:25 Taste test
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THE BEST MEXICAN CHICKEN SOUP | Caldo Tlalpeño
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the the best caldo Tlalpeño (Mexican chicken soup) it’s seriously super delicious! If you like chicken tortilla soup you going to love this one! Traditionally caldo Tlaleño is made with garbanzo beans and epazote well today I couldn’t find epazoteat my local grocery store and garbanzo beans, my family don’t like them on this soup ???? but you can definitely add some the flavor is all on the broth! And don’t pass on the queso Oaxaca!
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Traditional Mexican Chicken Soup
Tortilla soup
Chicken enchilada soup
Caldo de pollo con arroz
Picadillo
Tip : if you don’t like to have the pieces of tomatoes, onion and chipotle peppers, blend them with 3 cups of chicken broth!!!!
Ingredients:
4 lbs split chicken breast
5 roma tomatoes
1 big onion (1/2 whole 1/2 chopped)
Chipotle peppers in adobo sauce I ended
up using 8 chiles
1 head of garlic
Fresh oregano, thyme, bay leaves, rosemary
2 calabacitas (Mexican squash)
5 carrots
3 large potatoes
1/2 lb green beans
Sweet corn
2 tsp black pepper
2 tsp coarse salt
3 -4 tbsp chicken bouillon
Queso Oaxaca
1 serving of love ????
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The Iconic Green Chile Stew | Blackstone Griddle
A hearty green chile stew is good for the soul. Watch CJ recreate his mom’s iconic recipe from his childhood in New Mexico.
Watch Nate's Chili recipe:
00:00 Intro
01:38 Cook 80/20 ground beef on the griddle
02:18 Chop up an onion and add it to the beef
04:41 Cut up round red potatoes
05:24 Combine the ingredients in an aluminum pan
06:37 Let the stew simmer
07:39 Hey CJ, Did You Know?
08:03 Warm up tortillas
09:12 Scoop the stew into a bowl
09:56 Add toppings
11:14 First taste
12:12 CJ’s Favorite Comments of the Week
18:22 Outro
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Posole with Shrimp (for Lent)
Spice up your Friday Lent Dinner. This spicy posole is ready in less than an hour. The addition of shrimp provides a great protein and flavor. I cheat and use Hominy instead of rehydrating the corn nugs. That is how I can pull this off in less than an hour.
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MEXICAN CHICKEN TORTILLA SOUP - CROCK POT
This easy crock pot Mexican chicken tortilla soup is the perfect set-it and forget-it recipe for any night of the week. Simple throw the ingredients into the crock pot and walk away.
Shopping List:
2 boneless chicken breasts
1 tbsp. olive oil
1 small red onion, diced
1 jalapeno, diced, seeded )or leave seeds and membranes if you want it spicy)
2 tbsp. minced garlic
2 tsp. ground cumin
2 tbsp. chili powder
1/2 cup can sweet frozen corn or 8.5 oz. can corn
10 oz. can black beans
10 oz. can Rotel chilies
1/4 cup cilantro, roughly chopped
3 cups chicken broth or stock
Plain or tri-color tortilla strips
More cilantro and lime wedges for garnish.
Directions:
Drain the beans and Rotel. (if using canned corn, drain it)
Heat a skillet over medium heat and sauté the onions, jalapenos and garlic. Salt and pepper to taste.
Add all ingredients except lime wedges and tortilla strips to crockpot.
Salt and pepper to taste.
Cook on high 4 hours or 8 hours on low. Chicken should have an internal temperature of 165.
Remove chicken, shred and return to crock pot. Stir.
Heat a skillet over medium heat then add the oil. Fry the tortilla strips until crisp then add to the top of the soup.
Serve with a garnish of cilantro and lime wedges.
Enjoy!
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Chicken Tortilla Soup in 30 minutes! #shorts
Taco Tuesday-ing with this tasty and quick Chicken Tortilla Soup! It's an easy dump & start Instant Pot recipe!
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It's a gluten-free Tex-Mex delight from scratch in under 30 minutes!
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