Mexican Minestrone

• 1-1/2  pounds boneless beef round steak, cut 3/4 inch thick
• 1  14-1/2-ounce can diced tomatoes, undrained
• 1/3  cup chopped onion (1 small)
• 1  to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
• 1  teaspoon dried oregano, crushed
• 1/4  teaspoon ground cumin
• 1  clove garlic, minced
• 6  9- to 10-inch tomato-flavored or plain flour tortillas, warmed
• 3/4  cup shredded sharp cheddar cheese (3 ounces)
• 1  recipe Pico de Gallo Salsa (below)
•   Shredded jicama or radishes (optional)
•   Dairy sour cream (optional)

Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortilla. Makes 6 servings.

Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.

Chicken Tortilla Stew

This creamy stew is loaded with South of the Border flavors and packs a spicy punch!  Crunch up fresh tortilla chips as a delicious topping.

• 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
• 3 cans (14 fl. oz. each) reduced sodium chicken broth
• 2 cans (10 oz. each) mild red or green chili enchilada sauce
• 1 can (12 fl. oz.) Evaporated Milk
• 2 cups matchstick or shredded carrots
• 1 cup uncooked long or medium grain rice
• 1 1/2 teaspoons ground cumin
• 2 cups frozen whole-kernel corn, thawed
• 1 1/2 cups broken tortilla chips
• Fresh cilantro leaves, sliced green onions (optional)
 
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

Makes 9 servings, but freezes well.