Mexican Chicken Soup

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15-Minute Mexican Chicken Soup with Avocado

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

• 4 cups (32 oz) chicken stock or broth (I prefer stock)
• 1 jar (16 oz) picante type salsa
• 1 can (14 oz) red enchilada sauce
• 2 Tablespoons butter
• 1 Tablespoon sugar
• 1 teaspoon table salt
• 1 teaspoon coarse ground pepper
• 3 cups cubed, cooked, leftover rotisserie chicken

• 2 cans (15 oz each) black beans, drained
• 2 cups frozen corn kernals
• 1 can (14.5 oz) fire-roasted tomatoes, 
• juice of one lime
• 2 cups shredded Mexican cheese
• 2 avocados, cubed
• optional garnishes: green onion, sour cream and cilantro

Directions

• In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
• Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.

Cleaning cabinets

Borrowed & Shareing

Grease stains have a tendency to go unnoticed, allowing them to build up to seemingly impossible proportions. This grime can damage the wood of your cabinets if allowed to remain for a long period of time.

However, as unpleasant as these stains may seem, they are easily remedied. Try the most gentle method first and if necessary, move to more aggressive solutions until you find the best formula for your situation.

Mix 2 tablespoons of Dawn dish soap with 2 cups of warm water and scrub the cabinet with a clean cloth, following the grain of the wood. Rinse the area clean with a sponge, and dry it with a clean towel.

Debbie Williams

Sprinkle baking soda onto a clean damp cloth and scrub the cabinet. Rinse with a clean sponge, and dry the area with a clean dry towel.

Debbie Williams

Add 1 cup white vinegar to the Dawn dish soap and water mixture. The solution is now 2 cups water, 2 tablespoons dish soap and 1 cup white vinegar.

Debbie Williams

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If you need to be still more aggressive, add half a cup of borax to the dish soap, vinegar and water mix. Repeat the scrubbing action with a soft cloth and wipe with a dry cloth.

Debbie Williams

Finish by wiping the cabinets down with a small amount of orange oil, lemon oil or even mineral oil.

Apple Cinnamon Muffins

Apple-Cinnamon Muffins Yield: 12 muffins Prep Time: 30 minutes Cook Time: 18 to 22 minutes Total Time: 55 minutes These apple-cinnamon muffins pack a huge apple flavor with a fabulous cinnamon-sugar crunch on top. Ingredients: For the Muffins: 2 tablespoons unsalted butter 4 tablespoons unsalted butter, melted 2 Granny Smith apples (6½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups) 2 tablespoons light brown sugar ¾ teaspoon ground cinnamon, divided 2½ cups (354 grams) all-purpose flour 2½ teaspoons baking powder ¼ teaspoon baking soda 1¼ teaspoons salt 1 cup (198 grams) granulated sugar 2 eggs ¼ cup (50 grams) vegetable oil ½ cup (120 ml) apple cider ½ cup (113 grams) plain whole milk yogurt 1 teaspoon vanilla extract For the Topping: 2 tablespoons granulated sugar 2 tablespoons light brown sugar ¼ teaspoon ground cinnamon Directions: 1. Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. 2. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, ¼ teaspoon of the cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, about 9 minutes. Remove the pan from the heat and allow to cool for 10 minutes. 3. Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining ½ teaspoon of ground cinnamon together in a large bowl. 4. Whisk the granulated sugar, eggs, oil, and 4 tablespoons of melted butter together in a medium bowl until thick, about 30 seconds. Whisk the cider, yogurt and vanilla into the sugar mixture until combined. 5. Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be able ⅓ cup of batter per cup, and the cups will be filled to the rim). 6. Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping. 7. Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days. (Recipe from Cook's Country)