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.
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
- 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
- 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.
- 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.
- 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.