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Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Eva Teaches Us How to Make Tortilla Soup

YumSugar — Fri, 07 Mar 2008 13:30:00 -0800

Last night celebrity chef/restauranteur Todd English and actress Eva Longoria celebrated the opening of their new restaurant Beso. The restaurant has been in the works for some time, and Eva has been involved in every level including the menu. In fact, she has even contributed recipes to the menu. Two of the house specialties are Eva's guacamole and her tortilla soup. She says:

I make the best guacamole in the world. And my tortilla soup . . . I am renowned for.

If you're curious to try Eva's tortilla soup, but can't quite make it to Beso then make it at home. Get the recipe, just read more.

Eva Longoria's Tortilla Soup
From Eva Longoria via People

Ingredients

1 medium onion, medium dice
½ bunch of celery, medium dice
¼ cup garlic, chopped
1 pasilla pepper (a dried, mild chili), medium dice
1 jalepeño pepper, diced
½ cup olive oil
6 whole Roma tomatoes
6 cups hearty chicken stock
½ cup lime juice
2 boneless chicken breasts, cut into strips
2 tablespoons fresh cilantro leaves
½ teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin seed
1 tablespoon paprika
1 bay leaf
Salt and pepper, to taste

Tortilla chips, avocado, jalepeños or sour cream to garnish

Directions

Preheat oven to 350º. In a bowl, toss tomatoes with half of the oil, a pinch of black pepper, and 1 teaspoon of salt. Spread on a baking pan and roast until light brown, 25-30 minutes.
While tomatoes are roasting, in a stock pot over medium heat, sauté onion, celery, peppers and garlic in remaining oil, stirring frequently until soft and translucent.
Add chicken stock, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to the broth.
Add chicken breasts, cut into strips. Simmer 10 minutes.
Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste.
Serve piping-hot in large bowl, garnished with chopped avocado, tortilla chips, chopped jalepeños and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes and cooked, diced chicken. Adjust spices and seasonings to your taste. Enjoy!

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Soup's On: Chicken Tortilla Soup

partysugar — Thu, 25 Oct 2007 12:30:35 -0700

Last week JessNess shared her favorite recipe for chicken tortilla soup over in Kitchen Goddess. She inspired me, and I sort of had the spicy soup on my mind all weekend. When I asked my older brother and his roommate what kind of soup they wanted for dinner on Sunday night, they begged me to make chicken tortilla.

This soup is easy to make and wonderfully flavorful. Don't use store-bought tortilla chips and do take the time to fry the tortillas. The fresh, fried tortilla strips really make a difference in the soup's texture. My fabulous brother gave it a 10 and has been raving to everyone about how delicious it was! To make it for the men in your life, read more

Chicken Tortilla Soup
Modified From Muir Glen

6 (6-inch) corn tortillas
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
2 tablespoons olive oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium jalapeño , veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
1 teaspoon chopped chipotle in adobo
3/4 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro
1 lime, cut into wedges

Heat 2 tablespoons oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
Add chicken; heat until hot.
Meanwhile, fry the tortillas. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, sprinkle with salt; drain on paper towels. Reserve.
Mix the chipotle in adobo, sour cream, and fresh lime juice in a small bowl. Stir to combine.
To serve, peel and pit the avocado. Cut into 1-inch slices.
Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with chipotle sour cream and lime wedges.

Serves 4.

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Chicken Tortilla Soup

partysugar — Thu, 25 Oct 2007 12:30:00 -0700

Chicken Tortilla Soup
Modified From Muir Glen

Heat 2 tablespoons oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
Add chicken; heat until hot.
Meanwhile, fry the tortillas. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, sprinkle with salt; drain on paper towels. Reserve.
Mix the chipotle in adobo, sour cream, and fresh lime juice in a small bowl. Stir to combine.
To serve, peel and pit the avocado. Cut into 1-inch slices.
Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with chipotle sour cream and lime wedges.

Serves 4.

Chicken Posole Two Ways - Beginner and Expert

YumSugar — Wed, 16 Sep 2009 05:50:53 -0700

I don't often throw big blowouts like Party does, but I still love an excuse to celebrate in my own way. So, to honor Mexican Independence Day (which just happens to be today - olé!), I'm making a spicy soup called chicken posole. With chicken broth, roasted chicken, hominy, and chiles, this rustic stew is down-home, South-of-the-border cooking at its best. Since I'm preparing ahead, I'll be putting together an elaborate rendition with homemade chicken stock, flash-fried tortilla strips, and pureéd ancho chiles, but in the future, when another posole craving inevitably strikes, I'll reach for a similar two-step recipe that does the trick, too. Decide which recipe's best for you

Know Your Ingredients: Tomatillos

YumSugar — Mon, 18 May 2009 14:00:19 -0700

If you're a lover of green salsa, then you should get to know tomatillos. A key ingredient in Latin-American cooking, the tomate verde as it's called in Spanish, or "green tomato," is related to tomatoes but has a drastically different flavor.

Tomatillos have a papery, outer husk, a firm, green exterior, and white flesh. They range in size from an inch to two inches in diameter. When overripe, they develop a yellow hue and should not be consumed. When eaten raw, tomatillos add a zippy, refreshing flavor. They can also benefit from blanching, fire-roasting, and other forms of cooking, which soften their consistency while enhancing their flavor.

Because of their tart quality, tomatillos make a great addition to salsa verde, tortilla soup, guacamole, pork posole, or mole sauce. Have you ever cooked with tomatillos? What are your favorite ways to prepare them?

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Chili's Bottomless Express™ Lunch

Sponsor — Wed, 30 Apr 2008 06:00:10 -0700

Do you...
Eat lunch at your desk because you are constantly starved for time?
Find it difficult to fit in a meal between all your errands?
Wish for a dining experience that is quick, easy, and excellent?

If so, here's a solution for you! Introducing Chili’s Bottomless Express™ Lunch! With chips and house-made salsa, a Caesar or House salad, one of three delicious soups, and unlimited drink refills - you can have your perfect meal and then get back to your day!

Want some comfort?
Indulge yourself with the Baked Potato Soup, a traditional creamy soup filled with chunks of potatoes & topped w/cheese and applewood smoked bacon.

Veggies with a twist?
Fill up on the Broccoli Cheese Soup, a thick & creamy cheddar cheese soup blended with broccoli & topped w/cheese & pico de gallo.

Feeling spicy?
Enjoy the Chicken Enchilada Soup, a hearty soup with marinated shredded chicken & topped w/tortilla strips, cheese & pico de gallo.

Treat yourself and try something new! Visit Chilis.com to find a location nearest you!

Not Your Regular Nachos: Black and White Nachos

partysugar — Thu, 27 Mar 2008 10:48:31 -0700

Now that Winter soups are a thing of the past, it's time to move onto a more interesting adventure. Recently I told you about my desire to open a restaurant devoted entirely to nachos, but in order for me to do so, I'll need a repertoire of nachos recipes. So to get started I've created a new feature entirely devoted to nachos!

Not your - not-yo, sounds like nacho - regular nachos, I'll be dishing out more than just tortilla chips and melted cheese. To get things started, I made a classic style dish that used items I already had in my pantry or fridge. To see how I made these black and white nachos, read more.

Black and White Nachos
From PartySugar

The name of these nachos comes from the color of the ingredients, which were mostly black and white.

Ingredients

1 bag tortilla chips
2 cups grated white sharp cheddar cheese
1-2 cooked chicken breasts, chopped into small pieces
1 can black beans, drained and rinsed
1/2 cup sliced black olives
1/2 cup sliced jarred jalapenos

Directions

Cover a baking pan with foil. Preheat the oven to 350°F.
Arrange a layer of tortilla chips on the baking sheet. Sprinkle a 1/2 teaspoon of cheese on each chip. Spread another layer of chips over the top.
Scatter the chips with the chicken chunks and black beans.
Sprinkle with more cheese, the black olives and sliced jalapenos. Cover with the remaining cheese.
Bake in the oven for 15-20 minutes, until the cheese is melted, the chips are crisp, and the beans are cooked through.
To enjoy, serve with salsa and Coronas.

Serves 4.

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What Are You Going to Do With All That Turkey?

YumSugar — Fri, 23 Nov 2007 05:30:00 -0800

Hope you had a great feast! If you're like most Americans you've probably got a ton of leftovers to deal with. If you didn't send them all home with your guests, you might think that you'll be eating turkey for days. For some of you that might sound awful, sure it's great after day one or day two, but day three and four? Well don't fret, I've scoured the Internet and I have found some of the best turkey leftover recipes. I personally love a turkey pie, but to see some of the other gems I've uncovered - including one for Fido! - read more

Post-Turkey Day Posole
Turkey Fried Rice
Turkey with Apple Salsa
Turkey Frittata
Turkey and Green Chile Burrito
Quesadillas with Chutney and Brie
Turkey Chili
Turkey Cranberry Arugula Sandwich
Curried Turkey and Mango Salad
Turkey Sage Chowder
Turkey Enchiladas
Moroccan Turkey Stew
Spicy Tortilla Soup
Crockpot Thanksgiving Turkey for Two
Turkey Tetrazzini
Mexican Turkey Noodle Casserole
Finally, don't forget Fido! PetSugar has a delicious recipe for a pup-friendly - but you can eat it too! - Day After Turkey Omelet

Do you have any great turkey leftover tips? Share them with us in the comments!

Summer Reading: Vegetarian Cooking For Everyone

YumSugar — Wed, 01 Aug 2007 03:31:39 -0700

When I think of August, I think of lazy afternoons sitting around trying to catch up on my summer reading. For some of us summer reading means chick lit or memoirs, but for me it means cookbooks and food adventures. In fact, I believe that some cookbooks are actually worth crawling into bed with! That's why, for the entire month of August, we'll spotlight a cookbook or food related book each day.

To start things off, I thought I'd share one of my favorite cookbooks with you. Vegetarian Cooking for Everyone by Deborah Madison (of Greens fame) is one of those books that really is for everyone - even the most avid meat eater can find something useful and interesting in this book. It's laid out alphabetically, is often called the vegetarian Joy of Cooking, and the recipes are clear, concise and easy to follow. This book makes for an amazing house-warming gift, but personally I think it's worth it just for the veggie tortilla soup...