Arriba! Arriba! Andele! Andele!

by Mommy Cooks on December 8, 2009 · 0 comments

It’s raining and the wind is howling.  It’s dark and getting late and we are all starving.  Sounds familiar doesn’t it.  November was back to back storms, thank goodness for our new roof.

I’m a sucker for a sale and since avocados were on sale last week I still have a couple that are now very ripe and need to be used up.  I was thinking Mexican when I went shopping but this cold, damp weather feels like soup.  So Mexican flavoured soup it is with Chicken, Black Bean and Corn Quesadillas on the side.

If you are in a hurry like I usually am the procedure rather than the recipe is what enables you to get it on the table fast.    This recipe is as easily made for 2 as it is for 8.  But make extra for lunch tomorrow, you’ll be glad you did.

You are going to need (for 2 adults and 2 young kids – double if you have teenagers):

  • 2 large boneless skinless chicken breasts
  • whole wheat torillas (8-10″)
  • 1 onion
  • 1 – 19 oz. can of chili accented tomatoes
  • 2c. chicken broth
  • Grated cheese (I used old cheddar, mozzarella and provolone but a pre-grated tex-mex blend would be good and fast)
  • 1 – 19 oz. can black beans
  • 1- 10 oz. can corn
  • 2 limes
  • 2 avocados
  • Optional : Salsa, red onion, parsley, taco seasoning

Get your chicken started off first so it can have a little rest before you chop it.  The juices will stay in the chicken rather than flow all over the cutting board.   Heat your grill or skillet, season chicken with s&p and a little taco seasoning if you have it on hand.  While it is grilling you can start the soup.  You can determine how much chicken you like based on the size of your family and if you want some for lunches tomorrow.  Note: cover up with foil till you are ready to cut.

For the Soup:

Saute one onion in olive oil till soft, add one 19oz. can of chili accented diced tomatoes and 2 c. chicken broth (reduced sodium).  Simmer covered for 15-20 minutes – reduce heat and leave on the stove for hours if you need to.   This is easily doubled or tripled to fit your family.


While your soup is simmering – prepare filling for quesadilla.  Mix one can black beans – drained and rinsed, one can corn drained, zest and juice of one lime (do another for the guacamole at the same time in a separate bowl), ¼c.  red onion (and 1 more Tbsp. for the Guac) fine dice, 1/8 c. finely chopped parsley (plus 1Tbsp. for the guac).   Set aside mixture.   (This will make about  6 quesadillas – so alter to fit your family).  Slice your grilled chicken into strips.

To assemble quesadillas, fold w/w tortillas in half spread with salsa if desired, a little cheese, then a generous amount of black bean mixture and top with grilled chicken and a bit more cheese to hold it together.  Place on heated skillet and flip when cheese is melted.

Let your quesadilla rest about 1 minute before cutting into wedges.   Serve with a generous heap of guacamole for dipping – along with that lovely soup simmering away.   To serve the soup I topped it with some thin strips of provolone – gave it both extra flavour and visual appeal.  You could through on a couple of taco chips too if you fancy.

Easy Guacamole: 2 avocados mashed with zest and juice of one lime, 1T. parsley minced, 1T. red onion minced – this is how to keep your kids busy while you are doing everything else for those of you who have little helping hands hovering while you cook.

For lunch the following day, mix leftover chicken into soup and once heated serve with a dollop of guacamole.  Yum!   Heck do that to begin with if you like it was great.  Kids will love wraps with the black bean mix and cheese as well.

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