Sometimes I think I’m living in the wrong part of the country. Or, maybe just the wrong country in general. In case you haven’t picked up yet from this blog, I am in love with Mexican food. Clearly to the point where I’ll eat it all day, every day. Yes, today I had my left-over Eggplant Enchiladas, and then made more Mexican inspired food for dinner. What were those two things, you may ask? Southwest Chicken Soup and Tijuana Tortas!
I actually found the soup recipe on Kitchen Monki, and the torta recipe on Fitness Magazine’s website. I figured I’d put the two together, since neither really seemed to be a meal in itself. Since my fiancé and I thought ahead and had a rotisserie chicken for dinner on Sunday night, we were able to use the left-over chicken from that in the soup. We also always have black beans, salsa, Mexican spices, and jalapeños on hand, so getting the rest of the ingredients was simple.
One might think that making a soup could potentially be difficult and or labor intensive. Not this guy! I literally threw the ingredients in to the pot, put it on medium heat, and went about my business. Now that’s the kind of week night cooking I’m looking for!
The sandwich was actually a little more difficult, only because it involved mashing the black beans and avocado. After struggling by just using a spoon, I realized a few quick pulses in the blender would have made much more sense. At least there’s always next time.
As always, I was nervous how the two dishes would come out, and then even more nervous for how they’d work together. Thankfully, they both came out really well. I would absolutely make either of these dishes again in a heart beat. They’re quick, easy, and really flavorful.
Check out both of the recipes below, and get cookin’!
1 15-ounce can black beans, or pinto beans, rinsed
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage
1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.
Southwestern Style Chicken Soup
1 Rotisserie Chicken or 3 cups, shredded or cubed
3 cups Chicken Stock
1 can Canned White Cannellini Beans, rinsed and drained
12 ounces Salsa Verde
1 Ground Cumin, to taste
1⁄2 cup Sour Cream, optional
2 Green Onions, optional
2 cups Cheese, shredded
1 bag Corn Tortilla Chips
1. Simmer chicken, chicken stock, beans, salsa verde and cumin till hot and combined
2. Add tortilla chips to bowl, spoon soup
3. Top with sour cream, and cheese
Happy south of the border nomzing!