Type what you have

Ingredients

• ✓ tostada
• mexican cheese
• sour cream
• fried corn tortilla strip
• chile
• cabbage
• radish
• cilantro
• avocado
• lime wedge
• bay leaf
• oregano
• lime juice
• hominy
• water
• chicken bouillon powder
• jalapeno chili pepper
• garlic
• onion
• corn oil
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Ingredients

• ✓ tostada
• fire-roasted diced tomato
• sriracha beans
• egg
• queso fresco
• tortilla
• sour cream
• black olive
• cheese

Instructions

1. 1 In 10-inch skillet, simmer tomatoes for 5 minutes.
2. 2 With potato masher or back of spoon, crush tomatoes.
3. 3 Add BUSH'S® Sriracha Beans and bring up to a simmer.
4. 4 Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
5. 5 Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
6. 6 To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

By BUSHS