Mexican Pinto Beans

Ingredients:
8 Cups Pinto Beans(soak overnight)
1 gal water
2 Tbls white wine
2 Tbls vinegar
2 Bay leaves
1 yellow onion(diced)
1 red bell pepper(diced)
1 green bell pepper(diced)
5 cloves garlic(minced)
.5 cup cilantro
2 Tsp cumin
salt and pepper to taste

Boil first 5 ingredients until beans are soft and mixture is slightly thickened: approx. 2 hrs
Saute last 5 ingredients until onions are translucent: approx. 7 min.
add vegetables and seasoning to beans and cook until mixture is to the wanted thickness: approx. 20 min.

Chicken Enchilada Soup

Ingredients:
1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina(corn flour)
3 cups water
1 cup enchilada sauce
8 ounces Velveeta cheese
8 ounces Pepper Jack cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt

Directions:

Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.