b"into soup. Cook over medium-high, stirring frequently, 10 minutes or until mixture boils and thickens slightly. Stir in chicken, black beans, pinto beans and corn. Reduce heat to low. Stir in cream and sour cream. Serve with additional sour cream, avocado and cheese. Serves 8.GARLIC ROASTED SHRIMPIngredients: 3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined 8 to 10 cloves garlic, finely chopped1/4 cup extra-virgin olive oil2 tablespoons fresh lemon juice1 1/2 teaspoons kosher salt 3/4 teaspoon cracked black pepper Green Goddess Dressing3/4 cup plain Greek yogurt 1/3 cup mayonnaise, such as Duke's2 tablespoons buttermilk, optional 1/2 cup fresh parsley leaves 1/4 cup chopped fresh chives1 tablespoon chopped fresh basil2 teaspoons chopped fresh tarragon1 clove garlic2 teaspoons lemon zest 1 tablespoon fresh lemon juice1 teaspoon Worcestershire sauce1/2 teaspoon kosher salt1/4 teaspoon black pepperPreparation:Preheat the oven to 450 degrees F. In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper. Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing.Green Goddess DressingProcess the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.SWEET POTATO AND BLACK BEAN ENCHILADASIngredients: 1 cup red enchilada sauce, homemade or canned, recipe follows 1 teaspoon olive oil3 cloves garlic, minced1 small onion, diced1 jalapeo, seeded and diced2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes One 10-ounce can diced tomatoes with green chili, such as Rotel1 1/2 cups canned reduced-sodium black beans, rinsed and drained1/4 cup fresh cilantro, plus more for garnishing1 teaspoon ground cumin1/2 teaspoon chili powderKosher salt and freshly ground black pepper 10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory2 cups reduced-fat shredded Mexican cheeseReduced-fat sour cream, for serving, optional Red Enchilada Sauce 2 tablespoons vegetable oil 2 cloves garlic, minced 1 1/2 cups tomato sauce 3/4 cup reduced-sodium chicken broth 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1 to 3 chipotle chili in adobo sauce, chopped Kosher salt & freshly ground black pepperPreparation:Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeo and cook until the onions become translucent and the garlic is fragrant, about 2 minutes. Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes. Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down. Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.Red Enchilada SauceIn a medium saucepan over medium-low heat, add the oil and saut the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chili powder, cumin, chipotle chili and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.ArizonaRealCountry.com June 2022 41"