~~~wwwwindy city~~~

bowl of yumminess

today, it is  super duper windy & cold. so windy the japanese wind chimes out on the deck is going crazy & the corrugated roof of my deck started flapping on one corner. it actually pulled it out of one of the screws. last thing i need for it to fly off entirely. what to do? what to do? throw some bricks up there? oh wait, i can’t. the roof is slanted at an angle. rope down the corner? no ropes anywhere to be found. damnit! think. think. think. Ah-ha! gaffers tape (equivalent to duck tape, used in photo shoots). my hands were nearly frozen but i taped down that sucker as best as i could. its ugly but it’ll do for now, hopefully.

so another unfortunate cold day means a bowl of nice hot soup.

all the flavors

spoonful of goodness

chicken tortilla soup

(adapted from everyday food may/june 03)
  • 4 (about 1 1/2 pounds) skinless chicken thighs
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1 jalapeno chile, diced (with seeds for more heat)
  • 6 corn tortillas, (6 inches)
  • 3 tablespoons canola oil
  • salt
  • 1 cup shredded (5 ounces) Monterey Jack cheese
  • 4 large scallions, thinly sliced (about 1/2 cup)
  • 1 green bell pepper, diced
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup cilantro sprigs
  • lime, cut in wedges

DIRECTIONS

  1. Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.
  2. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
  3. Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
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