We originally thought the weekend was going to be full of rain and so I stocked the kitchen hoping to be locked up until Monday morning tortuously came and forced me to work, not so… Whereas most people love the sun and the opportunity to get out, I was seriously looking forward to being holed up with my puppy and bookclub book. And although this didn’t happen, we (and by we I mean mostly Brad but I’m still posting this because I can) still made a giant pot of tortilla soup to last us through the cold, wet weekend.
The thing with tortilla soup is that we both love it. LOVE IT! And we usually go back and forth between making his mom’s and my dad’s recipe. This time, we combined them and a little taste of our own. If you try this, you can add anything you want, but here’s what we came up with:
5 C chicken broth
5 C beef broth
1 Italian squash
1 Mexican squash
1/2 can corn
1 can of black beans
1/2 – 1 C rice
1 Onion, sliced
1 clove garlic, chopped
1 can diced tomatoes
1 T Chipotle chili powder
Throw in a pot and cook. While it’s cooking, cook two chicken breasts in an oven. We seasoned with worchestire sauce and chili flakes. Shred the chicken and add to the soup.
Right before you are ready to serve, chop an avocado, shred some cheese and fry cut tortilla strips.
Now this is important: layer your bowl with the cheese, add the soup and top with avocado and tortilla strips. Adding the cheese at the bottom makes just the slightest difference. You get to scoop out gobs of melty cheese into every bite and it’s soooo good.
It seriously doesn’t get much better than this.