First of all, there aren’t enough hours in the day. I just had to share that newsflash with you. I used to be really good at time management. Something has changed in the last few weeks, though. I just can’t get it together to get as much stuff done as I used to. I can’t blame it on the holidays, either, because they are so far in the rearview mirror, I can barely remember what happened.
This morning, I was up and dressed for the gym at 5:45. I figured I had a good 45 minutes to knock off a few to-do list items before the troops started to rouse. I cleared my email inbox. I organized my receipts to run stuff back to the store. I started a grocery list. I planned my route of errand running for the day. I was about to take that beloved first sip of coffee when I peeked at the time. 6:34 am! Nuts on Toast! I’m late!
Up the stairs, rouse the kids, feed the baby, and grab the laundry. Back downstairs, whip out the breakfast, start the laundry, grab the lunches. And so it goes. I pulled out all the ingredients for tonight’s dinner (Chicken Piccata, my old tried and true BFF of recipes). As the day progressed, however, the weather took a turn for the nasty, and I was beginning to wish I had something hot and savory in the crock pot.
See, I’m not really soup person. No, really. When I go out to eat, I never order soup for an appetizer or soup/salad for a lunch. Don’t get me wrong, I’ll stick my spoon all up in your bowl to make sure it’s good enough for you to eat. I just don’t want a cup of my own.
A few weeks ago, the hubs and I went out to dinner with some friends. On the menu as special was a Pumpkin Sunflower Seed Bisque with Truffle oil. There may have been some shaved bacon on top (or maybe that’s just wishful thinking), but even then, I didn’t order it. The hubs did and he was doing all kinds of parries and thrusts with his spoon to keep me from double dipping. It was absolutely delicious. Of course, the next time I go to that restaurant, it’ll probably be off the menu.
Soup, to me, is not very filling. I like to belly up to the trough and tie one on. Soup isn’t going to get it done. Stews or chilis? They’re heartier and more apt to stand alone, but even then, I’m still not ordering it if I’m out on the town.
With winter settling squarely around our shoulders, it feel like soup and stew season. I haven’t made any chili yet, though I have been giving this white bean and andouille sausage soup a fit. It freezes well, too, so just when I think I’ve got nothing — BANG!– soup’s on! I’m trying to branch out, though. I tried my hand at a homemade split pea soup (I don’t think I soaked the peas long enough), a homemade chicken noodle soup (which went over well with the hubs and received a resounding “meh” from the girls), and a wonton soup, which I really like.
Aside from the split pea and lentil, I’m really a broth based soup kind of girl. I’ll see a recipe for something decadent like Creamy Potato and Bacon Soup or Chicken and Corn Chowder. My mouth starts watering, my stomach calls for all hands on deck, and then I see the ingredients. If it’s got milk, sour cream, heavy cream or pretty much anything dairy related, I’m out. Oh sure, I’ll make it for you, but I’m not going to eat it. I’ve got a thing about hot milk products (I just threw up in my mouth a little just typing those three words). Hot milk is just blerg *shudder*. Can’t do it.
So, back to the drawing board. Last weekend, Vivi’s godparents invited us over for lunch. They had two crockpots going with two different soups. One chicken noodle for the girls, one spicy tortilla for the grown-ups. I’d never had Tortilla Soup before, and let me tell you, I have been missing out.
This soup was amazing. Tortillas, cilantro, chicken, avocado — it was a flavor profile that I love in a soup! Who knew? Yes, I skipped the cheese and the sour cream (hot dairy!), but I don’t think I lost anything. I came close to embarrassing myself by not only having seconds, but eyeballing the pot for possible thirds.
I restrained myself.
Vivi’s godmother showed me her recipe, as well as a few books that I wasn’t familiar with, like this one.
 |
| (image) |
It’s in the Amazon shopping cart as we speak.
Anyway, after that outstanding lunch, I have been having a craving for Mexican food. Chipotle always comes through in a pinch, but given the drop in temps, soup or stew was what I was looking for. While I was looking for an image for tortilla soup, I came across the Pioneer Woman’s recipe. It’s straightforward and her written delivery on how she prepared it sounds much like my own inner monologue. Double win!
Enjoy your tortilla soup (with or without your hot dairy) and happy Friday, y’all!
 |
| (image) |
Chicken Tortilla Soup from The Pioneer Woman via Tasty Kitchen
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- _____
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro