So yesterday I shared a great shrimp ceviche taco. I had lots of the lime infused pico de gallo and the extra lime herb juice mix I didn't want to go to waste but not use for taco's again. So doing a cool chicken tortilla black bean soup. Served with a great Sonoma Sabastiani sauvignon blanc wine
The two extra go-to items in this soup are Pinot Grigio wine and Axiote spice blend, a mix of: Green peppercorn, guajillo chile powder, sea salt, coriander, cumin, chipotle chile powder, allspice and oregano. I get my spice blends from two places in Sonoma CA. a. http://localspicery.com/store/index.php?route=common/home b. https://williamsonwines.com/ (wine club great also and they do free paired tastings) I"ll write a review on both soon! - 3 Cans Black Beans - 4 cups pico de gallo mix with the lime juice from ceviche - 2 cans diced tomato - 2 lbs cubed chicken breast (more texture then shredded) -- Saute in lime juice, salt and 1 TBS Cumin - 1 1/2 cup wine - 3 cups chicken stock - 2 TBS salt - 1 (extra) TBS cumin added to stock mix Slow cook and adjust spices to taste. Top with avocado and fried tortilla chips. Find all my recipes and reviews at www.foodandbars.com
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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