Chipotle Crusted Pork Tenderloin

By: Kramnodrog  "Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."

Photo by Mominml

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.

2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Mr. Bar-B-Q 5-Piece Stainless Handle Barbeque Tool Set

Easy Chicken Fajita Soup

By: Gweb8   "This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips."

 

Ingredients

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

1 (1.27 ounce) packet fajita seasoning

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 large onion, cut into thin strips

1 (14.5 ounce) can fire roasted diced tomatoes

1 (15 ounce) can seasoned black beans

1 (14 ounce) can chicken broth

1 dash hot sauce

salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

3. Season the soup with hot sauce, salt, and pepper to taste before serving.  Servings: 10