1 year ago
Thursday, November 27, 2008
Happy Thanksgiving, everyone! And since nothing says "Thanksgiving" quite like Mexican Chicken Soup, I am particularly excited about today's Barefoot Bloggers selection, chosen by Judy of Judy's Gross Eats. I only have about a 50/50 success rate when I try to schedule posts (it's that darn AM/PM thing, it gets me every time!), so I am hoping that this posts on time. And I will look forward to coming around and seeing all of my fellow Barefoot cook's creations when I am back in front of a reliable (or any) internet connection!
This was such a great recipe. It is nice to see a tex-mex soup that is so relatively heavy on the veggies. Start out by sauteing onions, carrots, celery, garlic, and jalapenos, and then add your stock and seasonings:
I used leftover stock that I froze after making it for that awesome Butternut Squash Risotto. I tried halfheartedly to defrost it under running water at the kitchen sink, and then got lazy and just added the ice blocks to the pot. Can I do that? Well, I did. And my soup did not seem to suffer.
This is a wonderful soup, and a great addition to any "Mexican soup" arsenal. The flavors here were subtle -- definitely Mexican (I said "ole!" I really did!) but not overpowering. Cumin often seems to dominate in soups like this, but that wasn't the case here. Obviously, it can easily be spiced up to suit personal taste if you like a little more heat and a little less subtlety. Adding the corn tortilla strips straight to the broth is a brilliant idea -- it gives the soup a little extra "heft" without actually turning it into a heavy soup. I topped mine with copious amount of chopped cilantro, because I think cilantro makes everything taste better. David, on the other hand, thinks that cilantro makes everything taste soapier, so he skipped it. We ate this the first night I made it -- David is not as much of a "soup" person as I am, in the sense that I think when I make soup for dinner, he wonders where the rest of dinner is. But he definitely liked this, and thought it was a great appetizer course with some enchiladas! I gave some of it to my good friend and carpool partner, Elizabeth, and pretty much ate the rest of it myself over the course of a week. And this is such a healthy soup that I didn't even feel one moment of regret that I ATE THE WHOLE POT.
I hope that everyone is enjoying a wonderful Thanksgiving day with their loved ones. I am thankful for the fabulous food, creative cooking ideas, and fun community spirit that I enjoy every day with my blogging friends. And I am thankful for the food on my table, the kitchen I have to cook it in, and, most of all, the family and friends with whom I am richly blessed to share it.