Chicken Tortilla Soup

Have you ever had a food you just couldn't get sick of?  A flavor that excited you every time you tasted it?  Frankly I haven't repeated that many recipes to know, but this soup in its many incarnations is a likely candidate.  Every time I've had it or made it, I've totally loved every drop and looked forward to having it again.  Call it my Texan roots and how close they are to Mexico, but Tortilla Soup is such a luscious comfort food without being over loaded with cream and cheese.  And the flavor is amazing, highlighted with smokiness and a teasing yet not overwhelming heat.  Like many Texan dishes, you can bust out the fixin's to suit your desire.  I'll list some more popular choices at the bottom.

The bird:

• 1 lb boneless/skinless Chicken Breast or Thighs
• Salt and Pepper
• Spray Oil

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with foil and liberally season the bird.  Bake until the center reaches 165 degrees F.  If you are starting with frozen, this could take two hours so plan your appetite accordingly.  Allow the chicken to cool slightly and shred.

The base:

• 1 dried Chipolte Pepper
• 1 C Boiling water
• 1 T Olive Oil
• 1 Yellow Onion, chopped
• 1 T minced Garlic
• 2 t ground Cumin
• 1 1/2 t dried Oregano
• 1 (28 oz) can diced tomatoes
• 6 C Chicken Stock
• 2 Corn Tortillas, diced
• 1 Bell Pepper (red, yellow, orange) seeded and diced
• juice of 1/2 Lime

In a small bowl cover the chipolte with the water and let it sit until softened.  If you've ever tried to chop a dried pepper and end up flavoring the floor, you'll love this step as it makes the dissection less explosive.  (approx. 20 minutes)  I don't believe I waited that long.  Drain, pat dry and remove the step.  Depending on the preferred amount of desired heat, remove the seeds.  Leave some in for more of a bite.  Chop fine.

Heat the olive oil in a large heavy pot over medium heat.  Add the onion cook until softened stirring occasionally. (Approx 6 minutes)  Add the garlic, cumin, oregano and chipolte and stir frequently until you begin to smell the garlic and spices bloom. (approx 1 min) Add the tomatoes, stock and tortillas and bring to a simmer.  Cook for 10 minutes stirring occasionally.  Using your immersion blender or other such device puree the soup to desired consistency.  Bring back to a simmer and add in the chicken and the bell pepper.  Once the entire mass is heated thoroughly, remove from heat.

Stir in the lime juice, season with Salt and Pepper as needed and enjoy as is.  Or you can add in any of the following fixin's.

Fixin's:

• Sour Cream
• Chopped Avocado
• Pinch of Sharp Cheddar
• Pile of Cilantro
• Diced Red Onions
• Fried Tortilla Strips

We enjoyed this soup as our lunch this past week.  It's satisfying and healthy and I love the little bit of bite from that smokey dried jalapeno.

Enjoy!

Caprese Pizza

Like most, I have a love for Pizza.  Often that love is at odds with a desire to eat healthy, however with the right ingredients mixed with moderation, even that which seems "bad" can be very good!  This pizza was served on our vegetarian night and while I love pepperoni and sausage on a pizza, this caprese pizza was spectacular.

Using a Whole Wheat pizza crust the recipe is really simple.

Sun-dried Tomato Pesto:

• 3 T Extra Virgin Olive Oil
• 1 T Garlic, chopped fine or minced
• 1/8 C Pine Nuts
• 1/4 C Sun-dried Tomatoes, julienned
• 1/8 C Grated Parmesan
• pinch Kosher salt and freshly ground pepper

In a small sauce pan, heat oil and garlic over medium until garlic starts to sizzle.  Add in the pine nuts and stir frequently until fragrant. Remove from heat and pour contents along with remaining ingredients into the small work bowl of your food processor.  Blend to a uniform consistency.  It's not necessary to obliterate.

Other Ingredients:

• 1 ball Fresh Mozzarella, sliced
• 1 bunch Basil, chiffonade
• Balsamic Glaze, as desired

Preheat the oven to 425 degrees F.  Allow 15 minutes or more to come to temperature depending on your oven.  If you have a pizza stone, allow to preheat with the oven.  On a sheet of parchment, stretch the dough.  For a thin crust, use a rolling pin.  For a fluffier crust, stretch and pull with your hands or allow the dough to stretch using its own weight over your knuckles.  Lay flat on the parchment and shape as needed.

Spread the pesto in a thin layer over the crust.  As this is a dry sauce, feel free to spread to the edge of the pie.  Evenly spread the mozzarella and basil.  Drizzle with the balsamic glaze.  It's good stuff so make sure each piece will have a bit.

Bake at 425 for 15 minutes or until cheese is melted, dough is set and slightly browned, and you just can't stand smelling it any longer without a bite!

Enjoy!