Friday, March 10, 2006

Latest and Greatest - Part 4

Not much to tell - the work week has past, busy and uneventful. Today, Brad and I purchased paint for the new apartment - a classy assortment of neutrals with a few exciting accent colors.

On the cooking front, here it is, numero quatro. This is a really great recipe for a tortilla soup - easy to whip up on a weeknight and absolutely delicious.

Spicy Chicken Broth with Tortilla, Avacado and Lime

Olive oil

2 medium onions, diced

3 medium-sized ripe tomatoes, choppped

2 jalepeƱos, minced

1 quart chicken stock

salt and fresh ground pepper

canola oil for frying

4 corn tortillas, cut into 1/8-inch-wide strips

1 1/2 cups shredded, cooked chicken

(I just buy two boneless chicken breasts, salt and pepper and bake at 350˚ for about 30 minutes)

3 avacados, halved, pitted, peeled and sliced

1/2 cup coarsely chopped cilantro

1 lime, cut into wedges

Put a stock pot over medium heat and coat with 1 tablespoon of olive oil. Add onions, garlic, tomatoes and jalapeƱos and cook for 15 minutes. Vegetables should be pulpy. Pour in the stock, season with salt and pepper and simmer for 25 minutes.

Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. add the tortilla strips in batches and fry until golden, turning once. Remove with a slotted spoon to a paper towel-lined plate and salt whle hot.

Divide shredded chicken between 4 bowls and ladel hot soup over. Top with sliced avocado and fried tortilla strips, then garnish with cilatro and lime wedges.


*This recipe, as well as the pizza from my previous post, are from Tyler Florence's Eat This Book.

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