We're a ways from the Spring Equinox, and here in the bay area (California) it's getting all the way down into the 50s. [Ed. note: Can you smell the sarcasm?] Seriously, we know it's still extremely chilly in other areas of the country, and thought it might be nice to throw a sumptuous soup into the mix.
Rick Bayless says, "There are thick, pureed soups, soups that are like a winter blanket—you just want to wrap yourself in them when it starts snowing outside." And then there is tortilla soup, sopa Azteca, if you want to be authentic about it. A beautiful broth enriched with chiles, poured over chicken, topped with crunchy tortilla strips and finished with crema. It's not a "winter blanket" soup, it’s more like a light jacket. Still, it'll warm you up. Not only that, it's very versatile. You can add any combination of ingredients and toppings you prefer. I recently made this for a client's luncheon and prepared all the ingredients and toppings as a "soup bar." NOTES: If you are unable to find dried pasilla ancho or negro chiles, you can use powdered pasilla or ancho chile, and add ½-1 tablespoon to the pan about halfway through the cooking of the onion. If you're serving vegetarians, have cooked chicken on the side that can be voluntarily added. Black beans and corn are a nice vegetarian substitution. Adapted from: Laura Davidson, A Beautiful Plate and Rick Bayless, Frontera Grill/Topolobampo Servings: 4 Ingredients
Directions
Billie-First day at home.
3 Comments
Heidi
3/2/2018 06:21:27 am
I was looking on line for a lighter dinner recipe for tonight and what catches my eye but a recipe from your blog! Looks so good but I'm intimidated by the roasting chiles step. Just go with powdered? Is there a canned ready to go brand?
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Heidi
3/2/2018 06:21:45 am
I was looking on line for a lighter dinner recipe for tonight and what catches my eye but a recipe from your blog! Looks so good but I'm intimidated by the roasting chiles step. Just go with powdered? Is there a canned ready to go brand?
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3/2/2018 08:01:00 am
Hello Heidi! You can go with the powdered. Just make sure you cook the powder with the sauteed onions. NOTE: I put my dried chiles in a skillet on the stove as I don't have a gas stove. It was very easy! You just want the chilies to soften so they can be blended. Also, canned fire roasted tomatoes make a huge difference in the flavor. Do what ever is EASIEST and FAST for you. It's a delicious soup base that lends itself to all kinds of possibilites for add ins and toppings. I hope you try the soup. Don and I have been eating it all week. We're having a good rain storm here and it's perfect soup weather. I get all mushy when I see that pic of Billie. First day with us...and she made herself at home right away. Love you guys!!! xoxoxo
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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