the weather has been cold and rainy and with that i've been craving warm, hearty soups and stews. the october issue of food network magazine features 50 recipes for soups. perfect timing! last night, i made the spicy tortilla soup and it was heavenly. actually, this was the second time i've made this soup and it does not disappoint. a huge success with my family - the hubby and kiddos. so important! there's nothing more disappointing than making a meal to have your critics (in my case, my family) give you thumbs down. thank goodness this rarely happens, but there are times when i don't win them all over. okay, on to the recipe!
photo by candice mclean (taken with iphone)
spicy tortilla soup
my pantry may not always have the exact ingredients needed for a recipe, but i never let that discourage me from trying something new. i attempt to make my way to the store beforehand, but if it's been a busy, hectic day and my heart is set on trying something new, i'll improvise and substitute key components with ingredients i have in my pantry. regardless, i always change things up a bit according to what my palette likes. i suggest you do the same. try different recipes and be bold and swap out ingredients that you either don't have or don't like for those you do.
changes i made...
1 can of muir glen fire roasted tomatoes (in place of the 2 tomatoes)
1/2 of a seeded jalapeno (only 1/2 because my kiddos were eating this for dinner and I didn't want it too spicy). i used the jalapeno in place of the ancho chilies.
onion - i always use, well almost always use, sweet onions. i find yellow onions to be too strong. i love red onion and shallots too and use them occasionally.
saute 4 boneless, skinless chicken breasts in olive oil over medium heat until golden crusty brown coats both sides. cool then shred.
4 cobs of fresh white corn. hold your corn-on-the-cob vertically on a chopping board and slide your knife down the sides freeing the kernels.
7 cups of chicken broth (instead of just 6) to accommodate the chicken and corn.
1 tsp of slap ya mama for seasoning (thank you rita for the gift. i love this seasoning!!!)
salt and pepper to taste. start off minimally and then taste. as you simmer your soup the salt will enhance the flavors but you don't want it too salty.
i used flour tortillas the first time. last night, i used corn tortillas and they dissolved into the soup. it was yummy but i missed the flour tortillas and added a few. they plump up and act like fat noodles giving the soup a rich texture. so try one or the other or even both!
set out the toppings of your choice. last night i had on hand - sour cream, shredded cheese, fresh chopped cilanto and tortilla chips. i let my critics (wink - my family) add their own toppings. hint - including the kiddos in the process of cooking encourages them to eat what they create. yes! victory - something homemade, something delicious and something they like.
happy cooking my friends!
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