Enchilada Soup With Zesty Lime Vinaigrette Salad Recipes

ENCHILADA SOUP

Steps:

• In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
• Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
• (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
• To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
• ENJOY ~V.

ENCHILADA SOUP WITH ZESTY LIME VINAIGRETTE SALAD

Steps:

• In tightly covered container, shake Lime Vinaigrette ingredients.
• In medium bowl, toss salad greens, carrots and vinaigrette. Top with tomato wedges.
• Heat soup as directed on can. Serve with salad.

SPICY LIME VINAIGRETTE

Steps:

• Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

TOSSED SALAD WITH LIME VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

ENCHILADA SOUP

Steps:

• Cut tortillas in 1/2" strips (set aside).
• Saute onion and garlic in oil.
• Add next 11 ingredients.
• Bring to boil.
• Reduce heat and simmer covered, 1 hour.
• Add tortilla strips and cheese.
• Simmer uncovered for 10 minutes.
• Garnish with paprika.

LENTIL SOUP WITH GARLICKY VINAIGRETTE

Steps:

• Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
• For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
• Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

STEAK ENCHILADA SOUP

Steps:

• Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
• Nestle the whole steaks in the mixture.
• Cook on low for 6-7 hours.
• Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
• Turn the heat of and add the cream & cilantro. Stir to combine.
• Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.