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BellaOnline's American Regional Cuisine Editor

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Margarita Chicken and Fiesta Soup

Guest Author - Launa Stout

Cook up some easy Tex-Mex food for a family get-together, and see the family gather round the table. Some families like to eat together every evening and gather around the table to share good conversation and the news of the day.

Other families gather their loved ones together once a week from wherever they are. Having something easy to fix can ensure that mom isn’t the only one cooking and doing all the work.

Ingredients:

1 c Italian dressing
4 single-serving packages (about 2 ounces total) dry margarita mix
2 ¼ tsp black pepper
6 boneless, skinless chicken breast halves (1 ½ to 2 pounds total)
1 tsp cornstarch
1 lime, cut into wedges

Directions:

1. Using a large bowl combine the dressing, margarita mix, and pepper and mix well
2. Add the chicken and toss to coat it with the mixture
3. Cover and marinate in the fridge for 4 hours or it can wait overnight
4. Preheat the broiler
5. Put the chicken on a broiler pan, but reserve the marinade
6. Broil the chicken pieces for 12-15 minutes, or until no pink remains and the juices run clear – turn the chicken half way through the cook time
7. Remove the chicken to a platter and cover to keep warm
8. In a small sauce pan put the reserved marinade and whisk in the marinate
9. Boil over a medium-high heat and cook until slightly thickened
10. Pour the sauce over the chicken, place lime wedges around it (for squeezing over individual servings), and serve immediately
You can also chill and slice the chicken, then serve it over a tossed salad and call it Margarita Chicken Salad!

Fiesta Soup

Ingredients:

2 cans (101/2 ounces each) condensed chicken broth
3 c water
1 medium-sized onion, chopped
4 cans (15 ounce) black beans, undrained
1 jar (16 ounce) salsa
½ tsp ground cumin

Directions:

1. In a soup pot, combine the broth and the water and the onion – medium heat
2. Cook for 5 minutes, or until the onions are tender – then reduce the heat to medium-low
3. Use a blender to puree 2 cans of the black beans, with their liquid, until smooth
4. Add this to the soup pot along with the remaining undrained beans.
5. Now stir in the salsa and cumin and simmer for 10 minutes or until completely heated, stirring occasionally

Top with sour cream and shredded Monterey Jack cheese.
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Content copyright © 2013 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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