There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.
Easy chicken fajitas in one skillet: sweet sauteed peppers and onions, fajita-seasoned chicken tenders, piled into warm tortillas with salsa, guacamole, and cilantro. A fast, fresh 30-minute weeknight dinner.
Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.
Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.
Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.
Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.
Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.
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