[twitter]We had a wonderful winter escape to Los Cabos this year. We had a relaxed and easy time at the Holiday Inn Resort, an all-inclusive property on the beach.
And, just 10 days after coming back, I already miss it. Not just the beach and the sun, but the food. I need me some cilantro, lime, and heat.
Normally with all-inclusive adventures, the food tires you out quickly. The same buffet every single day is a drain on the taste buds. But not at this resort. The buffet was small enough that everything felt fresh and new and there was a wonderful beach bar that served a la carte tacos and snacks every day.
But this place actually had a nice little groove, and I miss it. So I’ve been digging through some ways to have Taco Tuesday a little more often since getting home. Even if there’s snow outside, close your eyes smell the fresh lime and cilantro on the table and you’ll imagine you’re back on a beach in Baja as you warm up with spring break recipes of Mexico at home.
Mexican Fire Roasted Tomato-Chicken Soup
1 lb boneless skinless chicken thighs
1 carton (32 oz) Progresso chicken broth (4 cups)
2 cups Green Giant Valley Fresh Steamers Niblets frozen corn (from 12-oz bag)
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired
1 Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
2 Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3 Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
4 In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.
From Mexican Sloppy Joes to Huevos Revueltos, here’s a great list featuring recipes of Mexico to bring the spring break fiesta to you this year.
Disclosure: I’m a paid brand ambassador for Life Made Delicious