I Heart Soup

What does one do on a "cold" gray day in LA after quitting a stressful job and finally emerging from a mini meltdown? Why soup of course.

For lunch I made Chicken Tortilla Soup for J and myself. It's so strange to be making lunch during the day. I should have made something a little more soothing, more comforting like Matzo Ball soup or good old Chicken Noodle but having not stepped foot in a kitchen for weeks or a grocery store for that matter, this recipe was perfect for today: fast, simple and requires only a few minimal ingredients. This entire recipe can be done in a hurry in about 30 minutes-take that Rachael Ray.

Chopping vegetables are very soothing to me. When I'm feeling extra OCD my vegetables are chopped perfectly. Today my chopping was sloppy and uneven-oh well.

1 medium yellow onion, chopped

2-3 garlic cloves, minced
Olive oil

1 Carton of chicken stock (4 cups)

1 can tomato puree

Sliver of red pepper (about 1/4 cup), finely chopped

1 jalapeño pepper, a sliver (more or less depending on taste), finely minced
Few turns of peppermill

Pinch of sea salt

1 tablespoon cumin

1 teaspoon sugar

1 teaspoon chili powder

2-3 chicken breasts (thighs, or whatever you have laying around), cooked, cubed or pulled

2-3 corn tortillas, finely chopped

Cilantro, roughly chopped

Avocado slices (optional)

Lime slices

What is this you ask? Tortillas, dumb dumb.

I would recommend starting the chicken first though I have to admit whenever I make this I put J in charge of cooking the chicken. I absolutely hate cooking chicken breasts because I always seem to cook them too long which results in dry, flavorless, unhappy chicken. Per J, he brines (♥) the breasts for about an hour or so depending on time and seasons with salt and pepper. Sometimes he adds garlic or chili powder and bakes at 425 degrees in foil until done about 20 minutes. Make them anyway that makes you happy, just do it.

In a large pot, sauté onions and garlic in olive oil until softened. Add the chicken stock, tomato puree, red pepper, jalapeño, sugar, cumin, chili powder, salt and pepper. Bring to a low boil, reduce heat and simmer about 20 minutes. Stir occasionally.

Bung in chicken and tortillas, simmer about 5 minutes. I like to set aside one tortilla, cut into 1 inch pieces and pan fry in a generous amount of olive oil. I love the hot crispiness of the tortillas. Usually I finish most of them off before garnishing the soup. Add cilantro and slices of avocado which, sniff, I didn't, sniff, have today. Avocados and limes are very nice in this. The limes add even more flavor to the soup.

Not a very flattering picture but he was having a bad picture day. Serves two or 10 (depending on appetite). J and I usually scarf the whole thing down in one sitting. Again we always mean to make more but are lazy.

Whenever I'm down or just want something warm and comforting, I crave soup. I could eat soup everyday. It's a gentle, nourishing warm hug. Olé!