Monday, March 7, 2011

Comfort food


Everyone has their own idea of what comfort food is and to me it's Mexican food. Hands down. Could eat it breakfast, lunch and dinner 24/7. So not too long ago I had my usual hankering for something spicy and gathered a few items I already had on hand and made a simple and delicious weeknight dinner (note: I said "simple and delicious" not "creative and healthy").

Tortilla Soup (adapted from a yumsugar recipe):

Extra virgin olive oil

2 medium onions, diced
3 garlic cloves, minced
3 medium-size ripe tomatoes, chopped
2 jalapeƱos, minced
1 quart chicken stock, homemade or store bought
kosher salt and freshly ground black pepper
Pinch of cumin
Pinch of chili powder
3 avocados

1/2 cup coarsely chopped fresh cilantro

1 1/2 cups shredded, cooked chicken


1 lime, cut in wedges
3 cups cheddar cheese (set some aside for garnish)


Directions

  1. Put a stockpot over medium heat and coat with a 2 count of olive oil. Add the onions, garlic, tomatoes, and jalapeƱos and cook for 15 minutes or until the vegetables get pulpy. Pour in the stock, season with salt, pepper, cumin and chili powder* and simmer for 20 to 25 minutes. 
  2. Once soup is hot all the way through add a handful or two of grated cheddar cheese (you be the judge) and stir thoroughly until cheese is melted into soup. Next add frozen corn and let soup simmer for 3-4 minutes.
  3. Divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with diced avocado and fried tortilla strips. Garnish with cilantro, cheese and lime wedges.
Serves 4.
*I added a little cumin and a little chili powder and let the soup simmer and then added a little more. Don't overdue it, but the smokiness and spiciness they add are a nice touch.

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