Since we have gotten home Sunday night we have had almost a foot of snow fall. I tried to find the exact total with no luck but I would really love to know how much we've gotten. Now keep in mind that it melts very quickly, so that's great, but it is still snow and it is still cold. In honor of the cold I made more soup on Monday. It just seemed appropriate. It was really good. Paul and I both agreed it was nice to have a home cooked meal. Here is the recipe that I use for my Chicken Tortilla Soup. I can't remember where I originally found it.
I use frozen corn just because I don't usually have canned. Also I only brown the meat with half the seasoning and put the other half in the soup that is simmering. Don't know why, but that is how I do it. I love making my own tortilla strips with the left over corn shells. I just fry them up, drain them on a paper towel and then put them on top of the soup. I didn't use to eat avocados (I know, right? What was I thinking?!?) but last year Maggie and I went to lunch at the Foundry Grill up at Sundance and they served their soup with avocado cubes and sour cream. It was delectable. Ever since then I have served mine the same way.
I made the world's best corn bread (Well that is if you like a sweet, cake-like, corn bread. If you don't this might be barfy to you.) to go with the soup and it was awesome!
I have halved this recipe many times. I just eyeball half of a 1/3 cup for sugar and bake it in an 8x8 pan for about 30-35 minutes. We love it with honey butter.
I hope this helps warm someone up who is out there freezing like me.
No comments:
Post a Comment