Happy Cinco De Mayo-Let's Eat

In honor of Mexico's big day, I will share with you 2 of my favorite sorta-Mexican recipes.  The First is White Chicken Chili.  I found this recipe on the back of Bush's Best Great Northern Beans.  My kids hate it, but I love it so it make it all the time anyway. That's the kind of Mom I am.

Saute 1 chopped medium onion in olive oil. 
Add: 1 (4 oz) can of chopped green chillies
3 Tb flour (optional-I never use it)
2 tsp ground cumin.
Cook and stir for 2 minutes. 

Add: 2 cans drained beans
1 can chicken broth ( or just through in 14 oz of water and a bouillon cube)
1 1/2 cups cooked shredded chicken. 
Simmer 10 minutes/

I've made it from dried beans and it works great too (just takes WAY longer). If you're in a hurry just boil the chickn breasts and then add everything else and a few bouillon cubes and you're good to go.

Garnish w/ cheese, sour cream, salsa, avocado etc. and serve w/ chips (my kid's like the chips).

Black Bean and Corn Salsa

I love this stuff.  We eat it with chips or as a side with grilled chicken.  (honestly, I've also eaten it straight out of the bowl).  This is actually a Paula Deen recipe.  Shocker, since it isn't deep fried or smothered in butter.

Recipe found here:

 

Black Bean Salsa

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

7 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

12 servings

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (17-ounce) package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small onion, diced
• 1/8 to 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• Salt and pepper

Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast.

I add a lot more lime juice and vinegar and use red onion and some garlic.  I've used lemon juice in a pinch and once used a bottle of Paul Newman's light lime salad dressing.You can also use canned corn. I also never add cilantro.  Those of you that don't speak Spanish, may not realize that cilantro is Spanish for "how to ruin perfectly good Mexican food.

No canned biscuits were harmed in the course of this blog post.


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