Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.
2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste
- Heat oil in a large pot over medium heat. Add all of veggies except tomatoes. Cook until soft and caramelized (this is the most important part of making this soup right).
- Then add tomatoes, stock, chili powder, and cumin. Simmer for about an hour.
- Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.
I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.
I thought this recipe was a no-brainer, but you’d be surprised how many people ask what the actual seven layers are in Seven Layer Dip. So here ya go.
The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.
2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops
- If you want to serve the dip hot, preheat the oven to 350.
- Mix mayo and sour cream together.
- Layer ingredients in order, starting with beans and ending olives.
- Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.
This is the corn dip that Emily so famously ate the morning after Pat Benatar… after it sat in an iceless cooler all night. Yep. So that happened.
Also, this recipe makes what we in the biz call “a shat ton,” so divide this in half if you’re not feeding a crowd. Or Emily.
3 (11 ounce) cans Mexican-style corn***
1 (4 ounce) can diced green chiles
1 can Rotel, drained
1 bunch green onions, chopped (green parts only)
1/2 (8 oz) container sour cream
1 jalapeno pepper, diced
1.5 cups mayonnaise
10 oz shredded sharp cheddar cheese
hot sauce and Cavendar’s or Tony Chachere’s to taste
- In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well.
- Cover and refrigerate (at least half an hour, but overnight is best). Serve with chips and keep away from Lowery.
***I just made this using 4 ears of fresh corn cut off the cob instead of the cans, and I must say DO IT. So easy and yet so much better. (6/30/11)