Chicken Soup for Soul-sa

In my humble opinion, soup is food's way of hugging you. Whether your dog knocks the kitchen garbage all over the floor, or your kids throw a tantrum over who's turn it is to have the horse sippy cup, or you're cold and tired and feeling flu-ish, soup sits in its bowl, warm and soothing, ready to say, "Hey, it's all going to be ok."  With a few spoonfuls, the warmth overtakes you, and life just seems better.

Of course, that doesn't mean your soup can't have an attitude, as in the case of Mexican Tortilla Soup. A little bit of spice can put an extra zip in your step - or an extra squeeze in that hug. So with the cooler temps this week, I'm ready to be swallowed by the love of some spicy and smooth loveliness.

Now, you totally can make the soup from scratch--like, simmer the chicken in water with veggies to make the stock and then shred the chicken. Yadda yadda yadda.  But sometimes I'm too tired and in need of that hug asap and I just want a shortcut.  On days like that - this this recipe hits the spot!

Chicken Tortilla Soup for Soul

 Ingredients

- 1 tablespoon olive oil
- 1 medium sized onion, chopped
- 3 large cloves of garlic, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- salt and pepper (to taste)
- 1 can diced tomatoes
- 1 jalapeno, de-seeded and minced*
- 1 28-oz carton chicken stock
- 5 corn tortillas, toasted lightly in a dry pan and then ripped into pieces
- 1/2 rotisserie chicken, shredded
- 1/4 cup cilantro, roughly chopped
- various toppings (eg, shredded cheddar, diced onion, cilantro, sour cream, salsa)

* Jalapeno gives this dish a nice kick. Want it super hot?  Leave the seeds in.  Want it super mellow? Use half a jalapeno and be sure to remove the veins and the seeds.  Want it super-easy?  Buy a can of diced tomato with diced jalapenos; you can't control the heat level, but all the work is done for you.


Directions

Add olive oil to large, deep pan or pot over medium high heat.  Add onions and saute until soft/translucent.  If you are using a jalapeno, add it now. Add cumin, oregano and a dash of salt and pepper.  

Then add garlic, and saute for another a minute. 

Dump in the can of tomatoes--juices and all. Add the chicken stock, increase temp to high and bring to a boil. 

Reduce the heat (to medium low) and let simmer for about 30 minutes.

Meanwhile, get all your toppings together, make a nice margarita, pour a beer... enjoy the lovely aromas.

After your simmer time, turn the temp down to low, and then throw in the tortillas. Carefully, using a hand-held blender (aka "boat motor), process the soup until smooth.  Taste for seasonings and adjust salt/pepper as needed.

Add shredded chicken and cilantro, bump the heat back to medium, and let the flavors marry for about five to 10 minutes.

Ladle into bowl or mug, add your favorite toppings and get ready for a big ol' hug of spicy love!


Want to be super fancy? Fry a few corn tortillas, sprinkle with salt, and cut into strips. Throw those on top for garnishy-crunchy-yumminess.

Mangia Zuppa!

You are going to laugh. I'm frrrrrrrrrreeeeezing. And unlike most of the country suffering with deep frosts and onslaughts of snow, I live in Southern California. Our "freezing" falls around the 68 degree mark. It's extra embarrassing because I spent 25 years living in the Northeast. When I moved out, I mocked my fellow Californians who complained about this kind of weather -- 68 in winter?! Heaven.

Fifteen years later and now my blood runs thinner.  I am used to (and prefer) temps in the 70s and 80s.  But one thing has remained the same over the years: When it's colllllllld, I want soup!

I am a huge lover of all sorts of soup-- from Asian varieties to Jewish Pencillin (aka chicken soup) to rich and decadent cream soups to my beloved French Onion Soup smothered in melted cheese.... But we've entered the New Year, so I need to be "good." My solution: Minestrone!

I first sampled minestrone as a young child (about 2 years old) at my parents' (and later my) fav Italian ristorante. The rich tomato broth, the filling veggies, noodles, and parm cheese made me happy-happy! And on tonight's chilly winter night, it totally hit the spot, warming me up and making happy-happy!

Heidi's MammaMiaMangia Minestrone


Ingredients*

- 1 tablespoon of olive oil
- small onion, chopped
- 1 bunch of swiss chard, roughly chopped (I used red chard for the color effect but any kind is fine)
- 1 medium carrot, thickly sliced
- 1 zucchini, large chopped
- 2 stalks celery, thickly sliced
- 2 cloves garlic, minced
- 32 ounces of vegetable stock (note: stock is preferable to broth)
- 3 tablespoons of tomato paste
- 1 (14)-ounce cannelini beans, drained
- 1/2 can of chickpeas, drained
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 oz fresh cheese tortellini
- small piece of parmesan cheese rind (optional but highly recommended)
- freshly grated parmesan cheese, to taste


* This recipe can easily be modified to your own tastes. For instance, you can increase/decrease veggies and beans per your preference. Tortellinis can be substituted with small pasta tubes (which are traditional for this dish), another shape of pasta, another type of tortellini, or skipped altogether. 

Directions

In a large, deep pan, heat olive oil over medium-high heat and add onions.  Saute until they are tender and have a slight golden hue.  Add chard and saute for about two minutes, until chard has wilted.  Push chard and onions off to the edges of the pan.

To the center of the pan, add zucchini, carrot and celery and cook for another 5 to minutes, or until the veggies have softened.  Stir with onion-chard mixture.

Add garlic, saute for about 1 minute. Add tomato paste, stock and beans. Stir to combine and then add spices and parmesan cheese rind.  Stir and taste for seasoning.  Lower the heat to medium low and let simmer for about 20 minutes.

Meanwhile, prepare tortellini as directed (to al dente).  Drain and set aside.

After soup has simmered, add pasta and lovingly ladle into bowls.  Generously shower parmesan cheese on top.


(Alternative and decadent cheese option:  Place mozarella cheese on top of soup in the bowl and broil until the cheese is bubbly and brown and awesome!)