Thursday's soup, Tortilla soup with Chicken
Chicken Tortilla Soup
1.2 Chicken Breast, poached with Chili powder, Fiesta Ranch seasoning and shredded
2.Remove seeds and soak in HOT water, 2-3 Ancho Chili's and 2-3 dried New Mexico Hatch Chili's about 20 minutes to re-hydrate.
3. On a cast iron pan blister 1 Bell pepper, seeds removed and halved
2 medium onions, cleaned and halved, 4-6 cloves garlic, and 1 lb. Tomatoes
4.In a blender blend the chili's and vegetables till smooth, (you need to add some of the soaking water to help everything blend, about 1 - 2 cups) run thru a strainer into the soup pot.
5. Add 6-8 cups Broth, 2-15 cans Black Beans, 2-8oz cans, drained, green hatch chili's
6. Add to taste 1-2 Tbls Cilantro. Salt, Pepper, and Fiesta Ranch
7. Bring to a boil, reduce heat and simmer 30 minutes. If desired add some corn masa to thicken. Garnish as desired, Tortilla chips, Cheese, Sour Cream Avocado chunks.
Other Options, Use 2-15 oz cans fire roasted Tomatoes. in place of the fresh tomatoes.
And in place of the Dried Ancho Chili and New Mexico Chili's use 1 Tbl. Chili Powder or a combo of Chili powder and Ancho Chili powder, 1 tsp Cumin, and 1 tsp Paprika powder.
Here is my Azure Standard link, for more affordable organic and bulk foods.
We will get get finders fee for first time buyers.
6 Freezer Meals for Your Fall Vacation // FAMILY-FRIENDLY FREEZER RECIPES
Today, I'm cooking up six freezer meals and a loaf of sourdough sandwich bread for our annual fall trip to the mountains. These make-ahead meals can be tossed in a cooler for a roadtrip or can be frozen for quick dinners at home. I made all of these meals for only $80, which was a HUGE savings while traveling.
#meal prep #freezermeals #cookwithme
FOLLOW ON INSTAGRAM:
00:00 Introduction
00:40 Pot Roast and Veggies
01:48 Batch Cooking Chicken
02:27 Chicken and Hominy Chili/Soup
03:13 Tips for Freezing Meals
03:49 Chicken Enchilada Casserole
04:47 Chicken Cordon Bleu Casserole
06:29 Sourdough Sandwich Bread
06:54 Window Pane Test
07:44 Hash Brown Casserole
08:27 Freezer Breakfast Burritos
08:44 Making Perfect Scrambled Eggs
09:24 Charring Tortillas
09:39 Assembling Burritos
10:18 Finishing Sourdough Sandwich Bread
10:52 Closing
RELATED VIDEOS:
Make-Ahead Freezer Meals // Tortilla Recipe:
SHOP THIS VIDEO
2 lb disposable aluminum pans (smaller size used in video):
9x13 disposable aluminum pans:
Spice Containers:
Instant Pot:
Lodge 15 cast iron skillet:
RECIPES
Pot Roast and Veggies +: Chicken Hominy Chili/Soup (the recipe is actually a chili, but I omitted the beans and made it a soup):
Enchilada Casserole:
Chicken Cordon Bleu Casserole:
Hash Brown Casserole:
Sourdough Sandwich Bread:
Breakfast Burritos (I made a variation of these):
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CHORIQUESO Recipe ???? My Favorite Mexican Restaurant Appetizer
Chicharrones and Avocado spread! Fried pork belly! #foodie
EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
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!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
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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