Cinco de Mayo Soup & Salad

Green Chili Chicken Soup    

1 lg poblano pepper, chopped

1 cup chopped sweet onion

4 finely chopped garlic cloves

4 C chicken broth

2 cans white great N beans

1 tsp kosher salt

1 tsp ground cumin

1 15 oz can green chili sauce

1/2 tsp ground coriander

1 rotisserie chicken

1/4 C chopped fresh cilantro

Heat 1 T olive oil or canola oil in dutch oven.  Add pepper & onion. Saute til soft. Add garlic for 30 seconds. Drain beans and rinse. Add broth, beans, sauce and spices. Simmer 5 minutes. Add chopped chicken, simmer til hot.  Stir in cilantro and serve.   Garnish with sliced avocado, sour cream, chips.  Be creative! 

Mexican Cole Slaw

1 14oz prepared coleslaw

1/4 sm red onion, sliced

1/4 C chopped cilantro

1/3 C canola oil

1/4 C lime juice

3 pressed cloves garlic
1.5 tsp ground cumin
1 tsp oregano
1 tsp ground coriander

2 Tbsp Steen’s syrup (or honey)

In a large bowl, combine slaw mix with onion and cilantro. In a small jar or bowl mix the oil, lime juice, garlic, honey, cumin, oregano, coriander.  Add. Kosher salt, pepper and about 6 drops of hot sauce to taste.  Blend.  Pour over slaw.  Chill 30 minutes & serve.