Yesterday was a true Vancouver fall day – WET. So after baking a loaf of delicious and easy Casey Irish Soda Bread I moved on to one of my favourite soups – Chipotle Chicken Tortilla Soup. Totally not my own creation, I discovered it on epicurious.com last winter and have made it countless times since. Go here for the recipe. It is time consuming and seems like a lot of work (it’s not), but soooooo worth it, trust me.
But stay here for the photos and commentary …
I find it easiest to get all my ingredients together before I start
and into the pot they go, where they will simmer away for the next 1 1/2 to 2 hours
about half-way through cooking - the house smells divine!!
time to toast the spices
and into the blender they go - this is what gives the soup its kick!
blended (I would REALLY like a Kitch-Aid blender - it would make this process MUCH easier)
yams, rice and black beans - not only is this soup yummy but it is good for you, too
chicken - the dogs got VERY interested in this process
and done! (I got distracted and forgot to take pictures of it all coming together)
The recipe call for the soup to be served with crisped tortillas and diced avocados as garnish. However, avocados were $2.50 a piece yesterday so NOT happeneing and I didn’t have any tortillas. It is still delicious without the garnish and went really well with the Irish Soda Bread I had made earlier in the day.
Try it, you’ll like it, I promise.
Kiki's Kitchen 