Hello again sports fans! It's time once again to make some SND! This week I made tortilla soup (inspired by Ina's mexican chicken soup) and as you can see, it was a rousing success! Let's get into it!
Start by mincing a large yellow onion. I wish I had a secret for tearless onion chopping, but I don't. Waterproof mascara is good for not looking like a nightmare when you're done, but for the life of me I can't make the tears stop when I am chopping those onions. Can you?
Anyhooooo, chop the onion and quit whining. Throw it into a heated stock pot that has a five count of olive oil and sweat those puppies for five minutes or so. Chop four carrots and add them to the onions with some S & P. Cook the onions and carrots together for another ten minutes over medium heat, then add 4 chopped cloves of garlic. Stir, add a few glugs of white wine, and let that cook down for a few minutes. Next add 2 quarts of chicken stock, two 15 ounce cans of tomato puree, two to four (depending on how much heat you can handle, I used two) seeded and minced jalepeno peppers, 1 1/2 teaspoons of cumin, and 1 teaspoon of crushed coriander seed. Salt and pepper to taste here, it just depends on how salty the chicken stock is that you're using is. I also added a pinch of cayenne pepper, but use your own discretion on this. Stir everything together, then add a nice handful of chopped cilantro and the thing that gives this soup it's name: the tortillas! Slice 6 or so six inch fresh flour or corn tortillas in half, then crosswise into 1/2 inch strips and toss those into the soup. Don't worry - they're going to break down, thicken the soup, and give it some great texture. Bring the soup to a boil, then simmer for a half hour.
Whilst your concoction is simmering, shred your chicken. What chicken you say? Well you can cheat like I did and get a rotisserie chicken (ya'll know I love it - time and dish saver, plus you can snacky on the legs!) or you can roast the chicken yourself. I am all for not cutting corners on SND, but I just find rotisserie chickens to be really tender. If you want to roast the chicken, get three bone in skin on chicken breasts, rub them with olive oil and S & P, and throw them in a 350 degree oven (on a cookie sheet) for thirty five minutes. Let cool, then de-skin and de-bone. Same for the rotisserie chicken, de-skin and de-bone.
Okay, so throw your shredded chicken into the soup as well as a can of black beans that you've drained and rinsed, and another big ol' handful of chopped cilantro. Simmer for another fifteen minutes and you're ready to serve! Slice up some ripe avocado and have tortilla chips, sour cream, and your favorite shredded cheese at the ready for toppings. Hot damn! Go try it!
XO
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