This was fun....and VERY messy :)
Saturday, October 22, 2011
Thursday, October 20, 2011
I wonder how many precious moments I would miss if I didn't have my cell phone. I take more pics with my phone than anything. Right now it has 1,180 pictures on it. Can't bring myself to delete any.
Wednesday, October 19, 2011
Well, I regularly make "Dump and Pray" around here. I love soup and one pot meals, so I find myself experimenting regularly. I dump stuff in the pot and pray it tastes good! I've had some hits and many misses - today was a hit! So, I decided to share it here.
Thursday, October 13, 2011
Chicken Tortilla Soup
| ||8 cupsChicken Stock|
| ||2 wholeOnions; diced|
| ||3 clovesGarlic; crushed|
| ||1 1/2 tablespoonChili Powder|
| ||1 large canCrushed Tomatoes|
| ||1 wholeLime|
| ||1 teaspoonCumin|
| ||Salt; to taste|
| ||Pepper; to taste|
| ||1/4 teaspoonCayenne; or more to taste|
| ||1 cupVegetable oil|
| ||12 wholeCorn tortillas|
| ||2 cupsChicken; cooked and torn or cubed into 1/2" cubes|
| ||-- Optional Add-Ons --|
| ||Sour cream|
| ||Corn kernels|
| ||Black beans|
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.