Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.
Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!
1 Lbs Boneless Skinless Chicken Thighs, small cubed
1/2 Yellow Onion
3 Chopped Carrots
5 Chopped Celery Stalks
2 Minced Cloves of Garlic
2 Tsp Mexican Blast Spice
2 Tbsp Olive Oil
1 15 Oz Can Black Beans
14.5 Can of Diced Tomatoes
30 Oz Low Sodium Chicken Broth
In a stockpot heat olive oil on medium heat and saute’ onion, celery and carrots until softened, about 10 minutes. Add cubed chicken thighs, garlic and Mexican Blast to vegetables. Cook until chicken in seared and lightly browned.
Add the broth, canned tomatoes and beans. Reduce heat to low and simmer for 20 minutes.
I served this with a cheese quesadilla, avocado, a dollop of sour cream, cilantro, crushed tortilla chips and lime wedge. Enjoy!