Aztec Chowder Recipes

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AZTEC CHOWDER



Aztec Chowder image

Make and share this Aztec Chowder recipe from Food.com.

Provided by AngryToy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

5 (16 ounce) cans great northern beans, 2 blended
2 (16 ounce) cans chicken stock
1 medium onion, diced
1/4 cup butter
1 tablespoon garlic, minced
2 cooked chicken breasts, cut up
1 1/2 tablespoons chili powder
1 (4 ounce) can green chilies, diced
1 cup evaporated milk
salt and pepper
may need more chicken stock
tortilla chips (optional)
1/4 cup monterey jack pepper cheese (optional)

Steps:

  • Rinse beans. Soak in chicken stock in large pot 8 hours.
  • * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
  • * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
  • * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
  • * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.

Nutrition Facts : Calories 460.2, Fat 12.7, SaturatedFat 6.3, Cholesterol 48.4, Sodium 294.4, Carbohydrate 57.6, Fiber 16.5, Sugar 3.2, Protein 31.5

AZTEC PUDDING



Aztec Pudding image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 22

2 pounds Roma tomatoes, peeled and without seeds
1 medium onion, diced
2 chile anchos soaked in water until soft, seeds removed and water discarded
2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
1 1/2 cups water
1 1/2 tablespoons powdered chicken consomme
1 1/2 cups fresh, raw, corn kernels
1 1/2 cups fresh, raw, chopped zucchini
20 squash flowers, chopped in 4 pieces (optional)
4 cups cooked, shredded chicken or pork
2 tablespoons fresh epazote (optional)
1/2 cups fresh cilantro leaves, finely chopped
24 corn tortillas
1/2 cup vegetable oil, for frying
2 cups heavy cream
4 tablespoons butter
1 8-ounce package cream cheese
1/4 cup milk
1 teaspoon powdered chicken consume
Cheeses:
2 packages Panela cheese or any fresh, solid cheese chopped fine
3 cups Monterey Jack cheese, grated

Steps:

  • For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
  • For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
  • In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
  • Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AZTEC SOUP



Aztec Soup image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1 sprig epazote
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Dollop creme fraiche
Handful fresh coriander (cilantro), minced
1 cup fried tortilla strips
1 lime, quartered
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns

Steps:

  • To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
  • Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
  • Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
  • Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
  • To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
  • Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
  • Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
  • Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
  • Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.

AZTECA SOUP



Azteca Soup image

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

Provided by ANDRÉE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 10

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Steps:

  • Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
  • Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
  • In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g

TRADITIONAL VEGETARIAN AZTEC SOUP



Traditional Vegetarian Aztec Soup image

This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!

Provided by Chef eclectic

Categories     Onions

Time 1h45m

Yield 12 cups, 9-11 serving(s)

Number Of Ingredients 15

2 cloves of finely chopped garlic
2 cups of chopped onions
2 -4 chopped canned california chilies (Aneheim)
4 cups chopped tomatoes (pera or roma)
4 teaspoons butter
1 cup of any type tomato sauce
8 cups of rich vegetable stock
1 teaspoon green or red taco sauce (hot or mild)
1/2 teaspoon white pepper
1 teaspoon sugar
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
1/2 pint sour cream
6 ripe avocados
1/2 cup chopped onion
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

Steps:

  • Brown garlic, onion and tomato with margarine in a stock pot.
  • Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
  • To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
  • Serves a big hungry family!

Nutrition Facts : Calories 533.2, Fat 31.9, SaturatedFat 9.5, Cholesterol 23.8, Sodium 339.8, Carbohydrate 57.7, Fiber 15.5, Sugar 7.8, Protein 12.2

AZTEC CHICKEN



Aztec Chicken image

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 22

6 tablespoons (3/4 stick) chilled butter
3 tablespoons vegetable oil
1 large red onion, halved lengthwise, thinly sliced crosswise
1/2 yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup Sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured black olives
1/4 cup drained capers, rinsed
1/4 cup Sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch cubes

Steps:

  • Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
  • Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
  • Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

AZTEC CHOCOLATE DOUGHNUTS



Aztec Chocolate Doughnuts image

If you love chocolate, these aztec chocolate doughnuts, with a dark chocolate glaze, will make your morning extra sweet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 19

3 eggs
3/4 cup granulated sugar
1/2 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla
3/4 cup unsweetened baking cocoa
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil
1/4 cup butter
3 tablespoons milk
1 tablespoon light corn syrup
1/8 teaspoon ground cinnamon
3/4 cup dark chocolate chips
1 to 1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla

Steps:

  • In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
  • Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
  • Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
  • In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
  • In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Doughnut, TransFat 0 g

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From ageofempires.fandom.com


AZTEC HOT CHOCOLATE - BETTER HOMES & GARDENS
Directions. In a 3 1/2- to 4-quart slow cooker, combine milk, half-and-half, chocolate pieces, coffee powder, 1 teaspoon cinnamon, and ground chipotle chile pepper. Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Whisk well before serving.
From bhg.com


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