If you want to impress your guests with a wonderful tortilla soup that is literally made in minutes – here is your recipe!

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Chicken Tortilla Soup

Course Lunch, Main Course

Cuisine American

Servings 8

Ingredients

• 2 cans chicken broth 14.5 ounces
• 2 cans Ro-Tel diced tomatoes with green chilies 10 ounces - mild, hot, or one of each
• 1 can traditional refried beans 16 ounces (non-fat)
• 1 1/2 pounds poached chicken shredded  (or one rotisserie chicken, skinned and shredded)
• 1/2 cup frozen corn
• Shredded Mexican cheese
• Avocado diced
• Sour Cream
• Tortilla Chips

Instructions

• Place broth, diced tomatoes, and refried beans in a medium sauce pan.  Stir well.  
• Add chicken, bring mixture to a boil and turn heat down to simmer for 10 minutes.  
• Add corn and simmer for another 10 minutes.  
• Place soup in bowls and garnish with cheese, avocado, sour cream, and tortilla chips.

This dish has great flavors and crunch; it will even please the “I don’t like fish” eaters in your family!

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Grouper Fillets

Course Main Course

Cuisine American

Servings 4

Ingredients

• 2 Tbsp olive oil
• 1 jar salsa verde
• 1/4 cup sliced green olives
• 4 green onions sliced
• 1/2 cup crumbled queso fresco cheese
• 1 cup crumbled tortilla chips whole grained
• 24 ounces grouper cut in 4 equal fillets
• Kosher salt and fresh ground pepper
• Minced cilantro

Instructions

• Preheat the oven to 450°.       
• Heat 1 tablespoon olive oil in a small skillet.
• Add salsa verde to pan and stir for several minutes.
• Mix salsa with the olives and place in a glass 9 X 13 pan. Make sure salsa covers most of the bottom of the pan.
• In a small bowl, mix together the green onion, queso fresco, 1 tablespoon of olive oil and crumbled chips.
• Season grouper with salt and pepper and place on top of salsa, turn over once to coat fish.
• Top with chip and cheese mixture.
•  Bake for 20 minutes and let sit for several minutes.
• Garnish with cilantro.  

This dip is a real “simple” party pleaser.  It is so simple …  no cooking required!

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Southwest Black Bean & Avocado Dip

Course Appetizer

Cuisine Mexican

Servings 12

Ingredients

• 1 can black beans 15 ounce- drained and mashed
• 1 chipotle pepper in adobo sauce minced
• 1 garlic clove finely minced
• 2 ripe avocados
• juice of one lime
• salt & fresh ground pepper to taste
• 1 cup low fat sour cream
• 1 cup fresh salsa drained of excess juice
• 1 cup farmer's cheese or Mexican crumbling cheese

Instructions

• Mix together black beans, chipotle, and garlic and place in the bottom of a serving bowl or pretty Mexican dish and level with a spatula.  
• Mash the avocados and mix with the lime juice and salt & pepper.  
• Spread on top of the beans.  
• Layer the rest of the ingredients as follows:  sour cream, salsa, and cheese.  
• Serve with tortilla chips and crackers.

Once you try this guacamole recipe, we guarantee you will never want store-bought again!  Prep time is quick .. onto your fiesta table in minutes.  This recipe will fill a medium size bowl.  Serve with colorful tortilla chips  or scoops.  Enjoy!

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Guacamole

Course Appetizer

Cuisine Mexican

Servings 8

Ingredients

• 3 ripe avocados
• 1/2 lemon juiced
• 1/2 to 1 Tbsp mayo
• 1 tomato diced
• 2 Tbsp red onion diced
• 1/4 cup salsa your favorite
• 1/4 tsp celery salt
• 2 shakes of Worcestershire sauce
• 2 shakes of tabasco or other hot sauce

Instructions

• Mash the avocados (leave somewhat chunky). 
• Stir in lemon juice and mayo. 
• Add all other ingredients and combine.