Over medium-high heat, fry tortilla squares in olive oil until
an also just tear the corn tortilla's into pieces with your
pray both sides of each corn tortilla with cooking spray and arrange
own the middle of soft corn tortilla, top with some of the
gently stir together the avocado, corn, tomato, red onion, cilantro, lime
hredded chicken, cheese, black beans, corn and lime juice and season
erve with shredded cheese and corn tortilla chips on top.
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.
Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
To make tortillas: Combine tortilla flour and water in a
I didn't think the recipe needed salt at all.
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
This recipe will make about six, 1
Saute carrots, onions, celery in corn oil, garlic, salt and pepper
1.Add all the ingredients, except the cheese, rice and corn tortilla strips and avocados to your crock pot. Cook on low for 8-10 hours
2. Shred chicken
3. Add rice
4. Add cheese just before serving.
5. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in oil or brush both sides of tortillas with oil and bake at 400 til crispy then salt them and sprinkle on top of your soup.
6. Add cubed avocados too!
o 425 degrees.
Spread tortilla strips on rimmed baking sheet
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
aucepan over medium heat. Add corn and onion; cook until lightly
Cook chicken in lemon juice until just cooked through.
Warm tortilla.
Build taco: Place remaining ingredients onto warmed tortilla.
Special Notes :.
These can be a bit messy to eat, but filling! I make myself 2 for dinner with a salad. Tomato and Lettuce are optional.
Since these tacos are built for a single serving, by adjusting the recipe the whole family can enjoy as many as they want! Or, even make theirs on a bigger corn tortilla.
emaining ingredients except for the Corn Tortillas.
Rinse cans with