-- 1 tablespoon olive oil — 1 onion, chopped — 3 cloves garlic, crushed — 1 (4 ounce) can
diced green chile peppers — 1 jalapeno, diced * — 1.5 teaspoons ground cumin — 1 teaspoon dried oregano — 1 teaspoon cayenne pepper, optional — 2.5 cups chicken broth ** — 3 cups cooked, chopped or shredded chicken *** — 3 (15 ounce) cans white beans Optional: — canned or frozen corn — topping ideas: cilantro, scallions, ground pepper, cheese or sour cream
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8
green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
vegetable oil 1 large white onion, roughly chopped 1 medium red bell
pepper, roughly chopped 1 medium
green bell
pepper, roughly chopped 2 serrano
chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can
diced tomatoes with juice 1/2 tsp.
Add
diced celery, orange or red
pepper, onion, cucumber, cilantro, salt,
pepper, crazy salt,
chile flakes,
green chiles and mayonnaise.
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion,
diced 2 garlic cloves, minced 1 (4 ounce) can
diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and
pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
4 - 5 orange bell
peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can
diced green chiles 1/2 cup
diced tomatoes 1/2 yellow onion 1/2 cup shredded
pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano
peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small red onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1 red bell
pepper, chopped fresh dandelion
greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle
chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1
green bell
pepper, stem and seeds removed,
diced 2 stalks celery, chopped 3 small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne
chiles (or other hot dried
chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
1 cup rocotillo
chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax
chiles 1 small purple onion,
diced 1
green bell
pepper, stemmed, seeded and
diced 1 red bell
pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
3 oz dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted
green chiles 3 10oz cans fire - roasted
diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red
chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell
pepper,
diced 2 Tbsp vegetable oil Salt and
pepper to season beef
Green onions, sliced diagonally for garnish
I haven't found reduced fat
pepper jack, so I used a reduced fat Mexican Cheese blend, and the whole (small) can of
diced green chiles.
1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne
pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can
diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion,
diced 1
green bell
pepper,
diced 1 red bell
pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild
green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red
pepper 1 cup chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
1 1/2 pounds cooked
Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely
diced 4 tablespoons minced jalapeño
chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell
pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium
green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted
green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
One 28 - ounce can (796 - ml)
diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black
pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup
green bell
pepper,
diced 1⁄3 cup celery,
diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large
green bell
pepper diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne
pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black
pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black
pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle
chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can
green chiles (
diced) Kosher salt and freshly ground black
pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled,
diced) 1 Serrano
chile (seeded,
diced) 1 jalapeno
pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno
pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
ingredients ONE - POT
GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small
dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought
green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground
pepper (to taste) 1 lime (cut into wedges, to serve)
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can
diced tomatoes, with juices 1 4 oz can
diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce,
diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red
pepper flakes 1 tsp chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French
green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno
chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted
diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion,
diced 1/2 medium
green bell
pepper, chopped 1/2 medium red bell
pepper, chopped 2 medium jalapenos,
diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black
pepper 1 tbsp white
pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red
chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch
dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano
chile pepper, thinly sliced with seeds and stem removed 1 orange bell
pepper, 1 inch
dice 1 red bell
pepper, 1 inch
dice 1
green bell
pepper, 1 inch
dice 1 kabocha squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
can
diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground
pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves
* Two 10 - inch all - natural white or wheat tortillas * approximately 2 ounces of sliced or shredded Manchego or Cheddar cheese * 2 cups Dole Power Up
Greens (or other mixed baby greens or arugula) * 1 cup diced Dole pineapple (or other fresh pineapple) * 2 tablespoons diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh chile
Greens (or other mixed baby
greens or arugula) * 1 cup diced Dole pineapple (or other fresh pineapple) * 2 tablespoons diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh chile
greens or arugula) * 1 cup
diced Dole pineapple (or other fresh pineapple) * 2 tablespoons
diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh
chile pepper
1 pound beef steak, minced or ground 1 pound lean pork, minced or ground 1/3 cup vegetable oil 1 small onion, minced 1 small bunch
green onions, minced including the tops 1 clove garlic, minced 3 medium tomatoes,
diced 1 tablespoon vinegar 1/4 cup raisins, minced (optional) 2 tablespoons capers (optional) 10
green olives, minced (optional) Minced hot
chile pepper to taste (optional) Salt and black
pepper to taste Vegetable oil 12 7 - inch square pieces of banana leaf for wrapping 3 cups grated fresh corn, excess juice squeezed out Cotton string for tying
1 1/2 pounds cooked
Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely
diced 4 tablespoons minced jalapeño
chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell
pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Full of southwest flavor, they are filled with jalapenos, hot
pepper cheese and
diced green chiles.
Vermicelli: 4 tablespoons vegetable or olive oil 1 small onion, sliced in half moons 1/2
green bell
pepper,
diced 4 - 6 fresh
chile peppers with stems attached, Serranos are recommended 12 ounces vermicelli, broken into 1 - 2 inch pieces 4 medium tomatoes, quartered 2 cloves garlic, rough chopped 2 teaspoons
Chile powder 1/2 teaspoon cumin 1 - 2 teaspoons sea or kosher salt 1/4 teaspoon black
pepper fresh cilantro, chopped, optional, for serving
Gently fold in the cooked onion,
peppers, garlic,
diced green chiles (undrained), tomatoes (drained), cumin powder, chili powder, and cayenne
pepper.
ingredients: 1/4 cup olive oil 1 onion, peeled and
diced 1 carrot, peeled and
diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon
chile powder 1/4 teaspoon ground turmeric 1/4 teaspoon dried
chile flakes 1 teaspoon salt 1/2 teaspoon fresh - ground black
pepper 6 cilantro sprigs, coarsely chopped 1 large head of cauliflower, trimmed of
green leaves and coarsely chopped (about 6 cups) 3 cups chicken or vegetable broth 3 cups water