texmex

This recipe is a one-pot meal that&#x27;s full of those authentic Mexican flavors you love.

Healthy Slow Cooker Tex Mex Chicken Soup

onion

green chilies

garlic

tomatoes

Chicken Broth (I used Swanson®)

vegetable juice

cumin

chili powder

salt (or

pepper (or

Worcestershire sauce

corn

black beans

chicken breasts (skinless, boneless)

flour tortillas

cheddar cheese

Greek yogurt

cilantro (chopped)

Spray slow cooker with non-stick spray.

Cut chicken into 2-inch chunks and add to the slow cooker.

Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.

Cook on low for 4 hours or high for 2 hours.

Drain corn and black beans and add to slow cooker. Cook on low for one hour.

Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.

Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.

https://www.youtube.com/watch?v=9UmviDIRdSk

https://www.callmepmc.com/healthy-slow-cooker-tex-mex-chicken-soup/

Healthy Slow Cooker Tex Mex Chicken soup

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table

Easy chicken fajitas

chicken breasts,finely sliced

red onion,finely sliced

red pepper,sliced

red chilli,finely sliced (optional)

smoked paprika

tbsp coriander

olive oil

lime,juiced

Tabasco

tortillas

salad

tub fresh salsa

Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.

Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.

Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.

Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.

Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.

To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.

Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Spicy black bean tacos

vegetable oil

garlic cloves, chopped

tbsp cider vinegar

½ tbsp honey

½ tbsp smoked paprika

½ tbsp ground cumin

garlic clove

green chilli, sliced

avocados,

lime

pack pomegranate seeds

green chilli, finely diced

coriander,

8-12 corn or flour tortillas

chipotle or other hot sauce

soured cream or coconut yogurt

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.

To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Why have plain ol&#39; pinto beans when you can have tender, smoky mexican-style pinto beans simmered in broth with rich layers flavors from bacon, tomatoes, chiles and spices!

Easy Mexican Charro Beans

(16 ounce) cans pinto beans, (drained and rinsed)

2-3 slices thick cut bacon, (diced)

yellow onion, (diced)

jalapeno,

tsp minced garlic

(14 ounce) can diced tomatoes

chipotle peppers

chicken broth

oregano

bay leaf

top with chopped cilantro, (if desired)

In a dutch oven or large pot on the stove top, cook diced bacon just until it starts to crisp around the edges.  Add onion, jalapeno and garlic to bacon and bacon renderings and sauté until the onion is translucent.

Add diced tomatoes (with liquid).  Remove one chipotle pepper from can and dice.  Add diced pepper and 1 teaspoon of the adobo sauce from the can to the pot. Stir and allow to simmer 3-5 minutes.

Add drained and rinsed pinto beans, chicken broth and seasonings to the pot.  Stir to incorporate all of the ingredients.  Turn the heat to low, put the lid on the pot (but cracked to let steam escape) and allow beans to simmer for 30 minutes or until the broth has thickened to a stewed consistency.  Taste and season with salt as needed.

Top with chopped cilantro (if desired) and serve.

Beer Can Cornish Hen

Cornish Hens

brown sugar

tbsp salt

tbsp ancho chile powder

tbsp hot smoked paprika

tsp cumin

garlic powder

onion powder

8 oz or 12 oz beer

The remainder of the beer after cooking the hens

butter

tsp ancho chile powder

tbsp minced cilantro

tsp fresh squeezed lime juice

salt and pepper

Add all dry ingredients in a mixing bowl and stir with a wire whisk to evenly combine.  Coat each game hen evenly with the dry rub inside and out, making sure to push rub into any crevices and openings in the hens. Allow the game hens to brine in the refrigerator for 24 hours before cooking.Pop the top of each beer can, pour out about half of the beer and place the game hens aboard.  Cook in a 350 degree oven for 40 - 50 minutes, until the hens reach an internal temperature of 165 degrees.  Allow to rest for 10 minutes before serving.

You can make the sauce two ways.  If you are using a mild beer you can add the butter and lime juice through the beer can opening shaking a little to combine, then pour over the hens and serve topped with cilantro.  I used a pretty strong pilsner and it was a little bitter to my liking for a sauce, so I poured the remaining beer content into a skillet, reduced it by about half to get rid of the bitterness, added the butter and lime juice then  poured that over each hen before serving.

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Healthy Slow Cooker Tex Mex Chicken...

Easy chicken fajitas

Spicy black bean tacos

Easy Mexican Charro Beans

Beer Can Cornish Hen

Top 5 texmex recipes from across the web

The most viewed texmex recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Slow Cooker Tex Mex Chicken...

Easy chicken fajitas

Spicy black bean tacos

Easy Mexican Charro Beans

Beer Can Cornish Hen

The most viewed texmex recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine