CHICKEN TORTILLA SOUP (serves approximately 6)

2 tbsp olive oil

1 medium yellow onion, chopped

1 jalapeño pepper, diced (remove seeds for less heat)

4 cloves garlic, minced

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika (optional)

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can black beans, rinsed and drained

1.5 cups corn kernels (frozen or canned, drained)

4 cups low-sodium chicken broth

2 cups shredded cooked chicken (store-bought rotisserie works well)

1 tbsp fresh lime juice

⅓ cup fresh cilantro, chopped

Salt and pepper to taste 

How to make it

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño and cook for about 5–7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.

2. Add Spices and Liquids: Stir in the chili powder, cumin, salt, and black pepper, cooking for about 30 seconds to a minute to bloom the spices. Pour in the chicken broth and canned diced tomatoes with their juices.

3. Simmer Soup Base: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for about 10 minutes, allowing the flavors to combine.

4. Add Remaining Ingredients: Stir in the shredded chicken, black beans, corn, and lime juice. Continue to simmer until the chicken is heated through and the corn is tender, about 5 more minutes. Stir in the fresh cilantro just before serving.

5. Serve: Ladle the soup into bowls and garnish generously with crushed tortilla chips, shredded cheese, a dollop of sour cream, diced avocado, and a fresh lime wedge.

SOPITA DE FIDEO (serves about 4)

1 (14.5 ounce) can diced tomatoes

1 small onion, chopped 

1 large clove garlic, coarsely chopped

2 tablespoons olive oil

1 (7 ounce) package fideo pasta, uncooked

3 (14.5 ounce) cans chicken broth

coarse salt and freshly ground black pepper to taste

1 tablespoon chopped fresh cilantro

allrecipes.com

1. Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.

2. Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.

3. Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.

4. Season with salt and pepper; stir in cilantro and cook until warmed through.

ARROZ CON LECHE

Rice: 1 cup long-grain white rice

Water: 2-3 cups

Cinnamon: 2 cinnamon sticks

Salt: ¼ teaspoon (optional, to taste) 

Whole milk: 3-4 cups

Sweetened condensed milk: 1 can (14 oz)

Evaporated milk: 1 can (12 oz)

Sugar: ¼ to ½ cup, or to taste

Vanilla extract: 1 teaspoon 

1. Cook the Rice: In a large pot, combine water, rinsed rice, cinnamon sticks, and a pinch of salt; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and water is mostly absorbed.

2. Add Milks & Sugar: Stir in the whole milk, evaporated milk, sweetened condensed milk, and sugar.

3. Thicken: Cook over medium-low heat for 20-30 minutes, stirring frequently to prevent sticking and burning, until creamy and thickened.

4. Finish: Remove from heat, stir in vanilla extract, and take out cinnamon sticks.

5. Serve: Let cool slightly, then serve warm or chilled, dusted with ground cinnamon. 

FRENCH HOT CHOCOLATE

Chocolate: 4-8 oz (113-225g) dark or bittersweet chocolate (60-72% cocoa), chopped.

Milk: 1.5 to 2 cups (360-480ml) whole milk.

Cream: 0.5 cup (120ml) heavy cream or double cream for richness.

Sweetener: 1-2 tablespoons sugar (brown or granulated) or to taste.

Flavor: Vanilla extract, pinch of salt. 

1. Chop the chocolate: Finely chop the chocolate bar into small, even pieces. This helps it melt smoothly and quickly.

2. Heat the milk: In a heavy-bottomed saucepan, heat the whole milk over medium heat. Stir occasionally to prevent a skin from forming or the milk from scorching on the bottom of the pan. Bring it to a steam, but do not let it boil.

3. Melt the chocolate: Remove the saucepan from the heat. Add the finely chopped chocolate pieces and the pinch of salt to the hot milk. Whisk continuously until the chocolate is completely melted and the mixture is smooth and evenly combined.

4. Thicken and serve: Return the pan to low or medium-low heat. Gently simmer, whisking constantly for another 2 to 4 minutes, until the hot chocolate begins to thicken to a rich, velvety consistency. Taste and stir in sugar or vanilla extract if desired.

5. Pour and enjoy: Pour the hot chocolate into small cups (it is very rich, so smaller portions are traditional). Serve immediately, perhaps with a dollop of fresh whipped cream on top.