Type what you have

Ingredients

• ✓ celery
• chicken broth
• onion
• green enchilada sauce
• pumpkin puree
• chicken breast
• corn
• hot pepper sauce

Instructions

1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Ingredients

• ✓ celery
• tomato
• tomato
• green chile pepper
• onion
• green bell pepper
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

Ingredients

• ✓ celery
• tuna
• black olive
• green onion
• salsa
• sour cream
• cumin
• iceberg lettuce
• taco shell

Instructions

1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Ingredients

• ✓ celery
• pork loin
• peanut oil
• tomato
• green chile pepper
• garlic
• chicken broth
• green chile salsa
• salt

Instructions

1. 1 In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
2. 2 Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
3. 3 Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

By Bob Cody

Ingredients

• ✓ celery
• ground beef
• onion
• egg noodle
• chili
• tomato
• corn
• taco sauce
• taco seasoning mix

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
3. 3 In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish.
4. 4 Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

By Sara

Ingredients

• ✓ celery
• ground beef
• onion
• chili
• tomato
• taco sauce
• corn
• egg noodle
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
3. 3 Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

By Sara

Ingredients

• ✓ celery
• chicken
• taco seasoning mix
• tomato
• habanero
• onion
• carrot
• salsa
• water

Instructions

1. 1 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
2. 2 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
3. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

By Carajeanne

Ingredients

• ✓ celery
• tomato
• carrot
• onion
• guajillo chile pepper
• garlic
• chicken stock
• chicken bouillon granules
• chicken breast
• bay leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ celery
• bay scallop
• lime
• tomato
• green bell pepper
• green onion
• parsley
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ celery
• red bean
• water
• turkey sausage
• onion
• green pepper
• cayenne pepper
• salt
• bay leaf
• white rice

Instructions

1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
4. 4 Serve over cooked rice.

By Dale Tadlock

Ingredients

• ✓ celery
• beef tongue
• salt
• vegetable oil
• onion
• leek
• carrot
• tomato paste
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Ingredients

• ✓ celery
• tomato
• tomato
• green onion
• jalapeno pepper
• cilantro
• garlic
• lime juice
• black pepper
• salt

Instructions

1. 1 In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

By Pam Garrison

Ingredients

• ✓ celery
• onion powder
• distilled white vinegar
• lemon juice
• lime juice
• canola oil
• corn syrup
• cilantro
• water
• cumin
• black pepper
• salt
• canola oil
• chipotle pepper in adobo sauce
• carrot
• red bell pepper
• green pepper
• red onion
• black bean
• corn
• pearl barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

Ingredients

• ✓ celery
• sauce
• chicken broth
• carrot
• cabbage
• beef fat
• corn tortilla
• monterey jack cheese
• beef birria
• onion
• cilantro
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.
3. 3 To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.
4. 4 Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.
5. 5 Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
6. 6 Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ celery
• water
• octopus
• vegetable oil
• carrot
• potato
• pasilla chile pepper
• onion
• tomato
• shrimp
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• ✓ celery
• clam juice
• oregano
• shrimp
• tomato
• cucumber
• red onion
• jalapeno pepper
• ketchup
• lime
• cilantro
• hot sauce
• avocado

Instructions

1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Ingredients

• ✓ celery
• ground beef
• onion
• tomato
• water
• long-grain rice
• salsa
• green chili
• black olive
• beef bouillon granules
• chili powder
• worcestershire sauce
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
4. 4 Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

By Dave M

Ingredients

• ✓ celery
• ground beef
• salt
• pepper
• kidney bean
• tomato
• red bell pepper
• red wine vinegar
• chili powder
• cumin
• parsley
• basil
• worcestershire sauce
• red wine

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Ingredients

• ✓ celery
• chicken stock
• chicken leg
• carrot
• onion
• cilantro
• garlic
• mint
• salt
• black pepper
• rice
• avocado
• serrano pepper
• lime

Instructions

1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares

Ingredients

• ✓ celery
• olive oil
• onion
• chili powder
• cumin
• garlic
• tomato
• cannellini bean
• red kidney bean
• lime juice
• hot sauce
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Ingredients

• ✓ celery
• black bean
• butter bean
• great northern bean
• black-eyed pea
• red kidney bean
• tomato sauce
• tomato
• carrot
• leek
• tomato paste
• chipotle chile
• adobo sauce
• paprika
• chili powder

Instructions

1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Ingredients

• ✓ celery
• tomatillo
• poblano pepper
• garlic
• olive oil
• andouille sausage
• yellow onion
• carrot
• cumin
• ancho chile powder
• cannellini bean
• chicken broth
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place tomatillos, poblano, and garlic head on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes. Cool.
4. 4 Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
5. 5 Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
6. 6 Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
7. 7 Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
8. 8 Divide soup among bowls; garnish with jalapeño slices and cilantro.

By CookingWithShelia

Ingredients

• ✓ celery
• water
• quinoa
• taco seasoning mix
• chicken breast
• butter
• avocado
• red onion
• spinach
• carrot
• red bell pepper
• yellow bell pepper
• cucumber
• jalapeno pepper
• salsa

Instructions

1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Ingredients

• ✓ celery
• chicken breast
• taco seasoning mix
• vegetable oil
• onion
• cumin
• black pepper
• chicken broth
• water
• tomato
• cilantro
• cheddar cheese
• tortilla chip
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
3. 3 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.
4. 4 While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.
5. 5 Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.

By Rillene N

Ingredients

• ✓ celery
• chicken
• water
• bay leaf
• onion
• garlic
• salt
• black pepper
• almond
• sesame seed
• olive oil
• chicken bouillon
• guero chile pepper
• jalapeno pepper
• black olive
• caper

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ celery
• ground beef
• onion
• green bell pepper
• garlic
• tomato puree
• kidney bean
• kidney bean
• cannellini bean
• chili powder
• salt
• basil
• oregano
• parsley
• black pepper
• hot pepper sauce

Instructions

1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
3. 3 Cover and cook on Low for 8 hours.
4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Ingredients

• ✓ celery
• pork shoulder
• pork shank
• pork foot
• yellow onion
• carrot
• kosher salt
• black pepper
• cumin
• bay leaf
• water
• oregano
• garlic
• guajillo chile
• ancho chile
• white hominy

Instructions

1. 1 Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
2. 2 Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
3. 3 While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
4. 4 Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
5. 5 When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
6. 6 Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
7. 7 Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
8. 8 While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
9. 9 Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.

By John Mitzewich

Ingredients

• ✓ celery
• coconut oil
• chili powder
• garlic powder
• cumin
• coriander
• tomato
• corn
• oregano
• cilantro
• black bean
• mild salsa
• water
• white rice
• salt

Instructions

1. 1 Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.
3. 3 Off heat, stir in cooked rice until coated; season with salt.

By DannyBoy

Ingredients

• ✓ celery
• onion
• lime juice
• shrimp
• tomato
• cucumber
• jalapeno pepper
• salt
• black pepper
• tomato juice
• clam juice
• ketchup
• cilantro
• hot pepper sauce
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
3. 3 Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
4. 4 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
5. 5 Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
6. 6 Enjoy!

By Mexican Sweetheart

Ingredients

• ✓ celery
• chicken breast
• salt
• black pepper
• carrot
• black bean
• corn
• tomato paste
• cumin
• chili powder
• chicken broth
• corn tortilla
• cilantro
• avocado
• jalapeno pepper

Instructions

1. 1 Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.
2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick-release method to release the pressure.
3. 3 Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño pepper, if desired.