My last few weeks since I wrote have been extremely busy; filled with holidays and moving in with my parents (that is an adventure if I ever knew one), and overall chaos. I have played with many new recipes these last few weeks, and most have been tasty (I'll share a new Apple crisp I developed soon), but with this brisk, and snowy weather I want nothing more than a cozy bowl of soup that makes my soul smile.
Recently, my mother told me that a local restaurant has a tortilla soup that is the best she has ever had. Now, if you know anything about me, you know that I love Mexican food, and so this interested me a lot. However, if you know anything about Mexican food, you know that tortilla soup without doubt contains both gluten and dairy, so my heart broke over this missed opportunity.
Don't fret, this story gets better! On Wednesday of every week this particular restaurant serves this soup, and last week my dear mother decided to get two very large quarts of this soup, resplendent with the shredded cheddar cheese and fried bits of flour tortilla. Has torture any boudaries? Well, in the name of martyrdom I chose to taste just two spoonfuls of this soup. That rights, I hiked my pants up, took a deep relaxing breath and enjoyed the two most beautiful and fulfilling bites of soup I have ever enjoyed in my 28 years. About a half of an hour later I was questioning those two glorious bites and wondering if I really did hear the "Hallelujah Chorus" when I was enjoying that forbidden sin, because by now I had a raging migraine. After my visits to the throne of the white shrine over the next couple days and the continueing hassel of that persistant headache I decided I could make my own tortilla soup without all the monsters hidden in its depths and created what I believe (and my family agrees) is a very close copy of the original.
I give to you my faithful friends, my creation born of much suffering (I think it's what God meant when He said 'long-suffering') and hope you enjoy this new item in my list as much as I have.
Long-Suffering Tortilla Soup
1/4 C of canned carrot, diced fine
1/2 C of fresh celery, diced extra fine
1/2 C sweet onion, diced extra fine
1 large container (32 oz) Swanson all natural chicken broth
1 large container (32 oz) Swanson all natural chicken broth
1 (10 oz) can Rotel diced tomatoes and green chilis
1 1/2 chicken breasts, cut into the smallest pieces possible
1/2 C Toffuti better than sour cream
1 1/2 C Cambells Tomato Juice2-3 Tbsp Mexican Chili Powder
2-3 Tbsp Ground Cumin3-4 Cloves of fresh garllic, pressed through garlic press
salt and pepper to taste
2-3 Tbsp Grapeseed Oil
arrowroot powder or corn starch (about 1/4 C) mixed with cold water
several corn tortillas or crunched up tortilla chips GF DF of your choice
1. In medium stock pot add oil to pot and turn to medium heat. Add carrot, celery, onion, and garlic and let cook until all veggies are soft and cooked.
2. Add Tomatoe juice, can of Rotel tomatoes, broth, seasonings and sour cream, stirring thoroughly to combine. Let this mixture heat through for several minutes until you can taste it to check for salt and pepper needed. After you get the flavor you desire add raw chicken pieces in and mix slowly to incorporate. 3. Allow this to cook at medium on a low or very low simmer for another 5-7 minutes then add the arrowroot powder or cornstarch mix that you have already made to thicken soup to a slightly thicker consistency.
4. Serve piping hot with crushed tortillas on top.
As always, have fun and don't forget:
If you don't play with your food, you aren't playing it right.
Amber
