Laura Stone (stoney321) wrote,
Laura Stone

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Getting a jump start on Fall

Let's face it, I'm in Texas. It's not going to get cold any time soon. However! It's been raining for the past several days, which means that we've hit a chilly mid-70s. Ahahaha. Soup weather! I perfected my chicken tortilla soup recipe, and I'm not kidding, it's fantastic. I like it brothy and flavorful. I don't like mounds of cheese and a greasy sheen of oil, either, so this is a pretty healthy soup. Um, and it's spicy. I'm not gonna lie to you. I will say that the spice is all bark, and no long-time bite. I've started uploading some of my recipes (meaning, things I've made up, not recipes I've made from other sources) to The Pioneer Woman's Tasty Kitchen site - it's chock-full of awesomeness, btw.

Stoney's Tortilla Soup

* 2 cups Shredded, Cooked Chicken (I used 3/4ths of a rotisserie chicken - I saved the other bits for a chicken salad sammich for me today)
* 1 teaspoon Oil
* 1 whole Yellow Onion, Sliced Thinly
* 1 whole Hatch Chile Pepper, Roasted, Seeded, Chopped
* 4 cloves Garlic, Minced
* 2 whole Zucchini, Halved And Chopped
* 1 whole Red Bell Pepper, Cored, Coarsely Chopped
* 1 whole Chipotle (in Adobo Sauce) Minced
* 32 ounces Chicken Broth
* 1 teaspoon Cumin
* 1 teaspoon Chile Powder
* 1 cup Manchego Cheese, Shredded (queso fresco would also be good. Skip the tired Monterrey jack cheese.)
* Tortilla Chips, For Garnish (my local grocer makes these and they're seasoned with chile. Freaking delish.)
* 1 whole Avocado (for Garnish)

Preparation Instructions

Using a medium sized pan, heat the oil and saute the onion until caramelized. Add the Hatch chile and garlic, allow to make lovely crunchy bits on the pan. De-glaze the pan with a splash of the chicken broth, stirring to combine all of the crust into the broth.

[ETA] I've been deglazing the pan with the adobo sauce and a splash of chicken broth lately and it adds another layer of flavor in there that is OM NOM. Just if you wanna tweak.

Add the zucchini, bell pepper, and chicken; pour in enough broth to just cover. Add the seasonings, and make sure to get some of that adobo sauce from the chipotle in there. Flavor country, y’all.

Heat through, taste to adjust salt levels. If you find that it’s too spicy, add any remaining broth and also buck up, because it’s good for you. If you’re a man, it’ll put hair on your chest and we ladies like that.

Ladle soup into bowls and allow to cool while you prepare your toppings. Cut the avocado on the longitude, set both halves on your cutting board. Whack the seed with your knife blade, twist, and pull it out in one. With just the tip of the blade, slice the avocado while still in the shell. Gently squeeze the sides and fan out the slices onto a plate, and put a few slices on top of each bowl of soup and top with tortillas and a pinch of the cheese.

Verdadero, está muy caliente, pero es bueno para usted! (True, it’s very hot, but it’s good for you!)

Tips to make it restaurant style: I've done this before, but skipped it this time around. Take a cup of the broth and put in in a blender with two handfuls of the tortilla chips to make almost a paste. Add that back to your soup for a thicker soup base, so it won't be so brothy. (That's how they do it in restaurants here.) I was going for the lighter broth style last night since the kids were complaining of sore throats. (Flu shots on Friday.)

Mmm mmm good!

Tonight I change directions and make some wilted ginger/garlic bok choy and hot and sour soup. I AM READY FOR COLD WEATHER. Well, my kind of cold, not real cold. Heh.

So was everyone as underwhelmed by True Blood as I was? Meh. With, of course, the exception of the always awesome Jason "Kid Glock" Stackhouse and Hoyt Fortenberry. I love those characters. There will probably be spoilers cropping up in comments, for those that need that warning.
Tags: recipes, tv
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