Cooking for Health: Mexicali Stand-off Chicken Tortilla SoupJune 25, 2008
Sometimes soup is just the right thing. Oh I know it’s the middle of the summer for youse people out there in bloggyland, but that ain’t gonna stop me from steamin’ my house up with the sweet aroma of chili spice. I’m always affected by the weather, in particular high pressure systems (sunny days not me, I love the rain!)…. So here’s my answer to the seeming Evangelista Torricelli barometric shape of my olefactory caverns and their resulting difficulties (I chose to speak cryptically here so I don’t gross people out.) Anyway, hot and spicy soup is the answer for today, good for what ails ya!
I’m just not good at following recipes… so I always end up making my own:
Lightning Fast Mexical Stand-Off Tortilla Soup (This recipe makes one liquid ton, well capable of serving 6-8, or my husband for just one meal.)
2lbs Chicken tenders
1 Vidalia Onion diced or any onion ya got!
1tbsp olive or cooking oil
1 can diced tomatoes with green chilies – mild or hot
1 can diced tomatoes
1 cup frozen corn
(2) 32 oz. Chicken stock or Chicken Broth (College Inn is the best tasting)
1 7oz can chopped green chilies
juice of one lime
1 tsp chili powder
1/4 tsp cumen
1/2 cup seriously smashed corn tortilla chips
salt and pepper to taste
hot sauce to taste
corn tortilla chips to add at the table
Roast up the chicken tenders by sauteing in a frying pan with the onions and the oil. Try to get a nice browning on them. Then add the chopped green chilies and let that groove for a couple of minutes. At this point, you should be able to chop up the chicken tenders with a pancake turner or other firm spatula or spoon. (I love it when you don’t have to put the meat back on the cutting board to chop it up!) I actually did the sauteing in my giant non-stick soup pan, so I could gather up all that browning goodness. Want to use a frying pan and then transfer to your soup pot? Just wrestle out the tasty chicken brownings with your can of diced tomatoes for a minute on a fairly high heat.
Add chili powder and cumin, stir. Add chicken stock/broth, lime juice, the two cans of tomatoes, frozen corn, and smashed tortilla chips. Bring to heat. Now’s the time to taste your creation. If your soup isn’t deep enough in flavor, add 1 tsp of catsup and 1/2 tsp of worcestor sauce. If your soup is too acidic, add just a touch of sugar – 1/2 tsp. I added catsup and that balanced out the acidity immediately. Simmer this gorgeous soup for an hour or so to meld the goodness into paradise on wheels. Serve with more crispy tortilla chips on the table – I’m gonna smash mine right into the soup for a crispy crunchy heat-seeking groove.
Traditional renditions of this soup include hand-fried corn tortilla strips (who’s got time for that?). This soup is also traditionally served with sour cream or shredded cheese garnish. Yum!
This spicey rendition of a classic soup is good for your health. The capsaicin in the chilies and chili powder releases endorphins, the steamy hot soup will cure my pressure head, and capsaicin has been proven to help Chronic Fatigue Syndrome, CFS, sufferers both topically in creams and by adding a boost to your metabolism when ingested. Related article: Hot Peppers Add Zing (sorry about the stupid pop-up!)
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