black beans, drained and rinsed
Chicken Enchilada Soup with Cornmeal Dumplings
Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!
Call it Cowboy Caviar, Texas Caviar, even Redneck Caviar. You can bellow about Beluga all you want, but here in the Southwest, we love our caviar made with black beans, black eyed peas, roasted corn on the cob and a bunch of colorful and crunchy diced vegetables that make up the perfect salad, appetizer, dip or side dish! Cowboy Caviar is the perfect picnic or potluck recipe and you can spice it up as much as you want with more jalapenos and hot sauce! You can make it up the night before and let the tangy dressing settle into the veggies and spices! There are two additions to this Cowboy Caviar that give is a smooth, unique twist; diced avocado and sliced red seedless grapes. That burst of sweetness does a happy dance in the bowl with the spicy ingredients and vinaigrette dressing so your taste buds just want more and more. Grab a big bag of your favorite tortilla chips for dipping and dive right in!