Let’s stick to a great classic of Italian cuisine and in this case Campana. THE beans in soup (or fake soup). Excellent on winter and autumn days. A dish full of flavor that you can either offer for dinner with friends or for lunch.
Fasul ‘a soup’
Ingredients
500g of borlotti beans
200 g cannellini beans
tomato concentrate
1 or 2 tracchie (pork ribs)
1 sausage
onion
celery of your choice
carrot of your choice
oil
Preparation of fasul’ ‘a zupp (soup beans)
Let’s say to prepare this recipe we can use both dried or fresh beans and canned ones. For a matter of practicality you can use the canned ones, but if you want something less practical and have fun to cook (which is what we always recommend, even if sometimes the canned ones are more convenient), boil the beans buckets at least for 10 euros in water. Once the time has passed, rinse them and cook them for about an hour in more water.
The sauté for the beans
Let’s take ours tracchi or ribs. Let’s make them into strips: then cut the pieces of tracchia (they should be an inch thick). Then remove the casing from the sausage and crumble it onto a plate. Let’s do a quick drizzle of oil in a pan. If you want, add chopped celery, carrot, parsley and onion, otherwise just onion and parsley. So let’s insert the ribs or ribs first and make them brown. The fat it will have to dissolve. At this point we insert the sausage and brown it. We add the wine and let it evaporate (you can also add white wine). TO
Cooking
Once this procedure is done, add the borlotti beans. Let’s go down with the tomato concentrate. Instead, with the blender, or hand blender or thermomix, blend the cannellini beans and make a cream. Add it to the pan and cook for an hour on a low heat. If you want you can add a glass of water.
A pinch of goodness on the plate
If we can give you advice, do it toast some bread. Cut the bread into slices, then into chunks, grease it with oil and then place it in the air fryer at 200 degrees for 8 minutes (10 if you like it more toasted). Once the beans are cooked, insert the touches of bread in the beans and serve. If you like them crunchier, you can also put them at the base of the dish.
This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.
If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.
Don't turn up your nose, give them a chance, it will surprise you.
I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.
I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.
But let's not delay and come to the recipe for my Mexican lasagna.
ingredients for 2 people
WHAT
8 sheets of fresh egg lasagna
250 g of cooked black beans
150 ml of tomato sauce
2 tablespoons of Mexican salsa
1 teaspoon of Mexican spices *
1/2 red onion
1 clove of garlic
200 ml of bechamel
150 g of ceddar
Salt and Pepper To Taste
olive oil to taste
parsley to taste
fresh cherry tomatoes to taste
HOW TO PREPARE MEXICAN LASAGNA
First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.
Meanwhile, I heated the oven to 200 °, static.
I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.
15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.
Mexican Chicken Corn Chowder is a simple corn chowder recipe with a southwestern twist. Lots of flavor in a delicious soup recipe that can be made in less than 30 minutes.
Soup is my favorite thing to eat when it’s cold outside (and sometimes even when it’s not!), and this is one of my favorites. This soup has a lot of protein, making this chowder recipe very filling even as a main dish. Pair with a salad and some bread and dinner is ready!
What is Mexican Chicken Corn Chowder?
This chicken chowder is a thick, creamy soup made with chicken, vegetables and cheese. The cumin, green chiles, hot pepper sauce and Monterey Jack cheese all add so much flavor to this delicious chowder recipe.
Ingredients in Mexican Chicken Corn Chowder
Boneless, chicken chicken breasts – You’ll need about 1 1/2 pounds which is about 3 large chicken breasts. If you need more protein, go ahead and add another chicken breast to the recipe.
Chopped onion – I always cheat with chopped onions and keep chopped onions in my freezer. It took years before I realized that you can buy them in the frozen vegetable section of the store and that little discovery has absolutely changed my life. I haven’t chopped onions in years and I never have to waste onions either because I can just use what I need and leave the rest of the onions in the freezer.
Garlic cloves – Use 1-2 garlic cloves and mince them. This is another ingredient I usually cheat with. You can buy a large jar of minced garlic to keep in the refrigerator and use any time you need it for a recipe. Every clove of garlic equals about 1/2 tablespoon of minced garlic.
Butter – Always a good idea!
Chicken bouillon cubes – You’ll need 2 cubes or 2 teaspoons of chicken bouillon.
Hot water – Needs to be pretty hot to dissolve the bouillon.
Cumin – Adds a ton of flavor to the soup!
Half and half – Makes the soup so rich and creamy. You can use 2% milk or 1% instead, but the soup won’t be quite as thick and rich if you swap out the half and half.
Monterey Jack cheese – I love using Monterey Jack cheese in this recipe, but you can use a cheddar/jack blend or a Mexican blend if you’d rather.
Cream corn – I don’t usually like cream corn, but it does taste really good in soup recipes! If you want to use regular canned corn, just make sure to drain it first.
Green chiles – A small can adds a lot of flavor. Make sure they chiles are chopped, but there is no need to drain before adding to the soup.
Hot pepper sauce – You only need 1/2 tsp to add quite a bit of flavor! It won’t be very spicy unless you choose to add a little more!
Tomato – Just one tomato. Fresh works best, but you can use a can of diced tomatoes if you prefer. Just make sure to drain them well before adding to the soup.
How to make Mexican Chicken Corn Chowder
Cut chicken into bite sized pieces. In a large skillet, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the boullion in hot water and add to pan along with cumin. Bring to a boil.
Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro.
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder is a simple corn chowder recipe with a southwestern twist. Lots of flavor in a delicious soup recipe that can be made in less than 30 minutes.
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Course: Soups & Stews
Cuisine: Mexican
Keyword: Mexican Chicken Corn Chowder
Servings: 6
Calories: 507kcal
Ingredients
1 1/2lbsbonelesschicken chicken breasts
1/2cupchopped onion
1-2garlic clovesminced
3Tbspbutter
2chicken boullion cubes
1cuphot water
1/2-1tsp.ground cumin
2cupshalf and half
2cupsshredded Monterey Jack cheese
16ozcan cream corn
1can choppedundrained green chiles (4 oz)
1/2tsphot pepper sauce
1medium tomatodiced
Instructions
Cut chicken into bite sized pieces. In a large skillet, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the boullion in hot water and add to pan along with cumin. Bring to a boil.
Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro.
Corn Chowder is full of chicken and vegetables, but also is typically made with half and half and Monterey Jack cheese. If you are trying to reduce calories, you can use 1% or 2% milk instead of half and half, but the consistency of the soup won’t be quite as thick. You can also reduce the amount of cheese in the soup, but I wouldn’t leave it all out because the cheese adds so much thickness and flavor!
HOW LONG IS CHICKEN CORN CHOWDER GOOD FOR?
If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.
CAN I FREEZE CHOWDER?
I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.
This chicken corn chowder is a fabulous and filling soup recipe. You’re going to love how simple and easy it is to make a warm and filling chowder recipe with a Mexican twist.
Mexican Chicken Corn Chowder is a creamy, cheesy soup recipe made with chicken, vegetables and cheese! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.
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