When I'm not knitting or strolling the streets of Paris, I am often found in the kitchen. As the resident chef at our Canal St. Martin apartment (Ribbit does the dishes, how lucky am I?), I take my responsibility quite seriously and try to add a new recipe to my repertoire each week. As in knitting, I am prone to switch things up a bit, from substituting yarn to substituting or adding ingredients (almost always something SPICY!).
Ribbit and I just returned from a week-long eating smorgasbord in New York City (more on that in future posts) but we didn't get a chance to eat Southwestern food while we were there. During the winter, I love making soup-as-a-meal dishes and this one is close to my heart. My mom used to make tortilla soup when we were kids, and it has always been my favorite south-of-the-border meal. Enjoy!
Recipe: Tortilla Soup
1 white onion, chopped
2 cloves chopped garlic
1 diced green bell pepper
1 jalapeno pepper, seeded and chopped (we don't have jalapenos in France so I used some Moroccan green piment) 1 small can cooked corn 1/2 can diced, cooked tomatoes
1 1/2 teaspoons salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound chicken, sliced in strips
1 big bunch chopped fresh cilantro Juice of 1/2 lime
In a heavy stockpot, heat several teaspoons of olive oil on medium heat and satuée onions, peppers, garlic, salt, cumin and coriander until tender (5 minutes). Stir in tomato paste. Add chicken stock and let simmer for 15 minutes.
In the meantime, coat chicken with cayenne pepper and cook in skillet. Once the chicken has cooked thoroughly, remove from heat and shred with a knife. Add the chicken to the stock.
After adding the chicken, add tomatoes and corn and let simmer for 5 minutes. Just before serving, add cilantro and lime juice.
Garnish with grated cheddar cheese, sour cream, avocado and several tortilla chips.