The Covered Dish: Tortilla soup

0
505

By: Debbie Dance Uhrig

It is hard to believe that this is my last column for 2014.  The year has been so

busy that I’ve hardly had a chance to catch my breath.  I’m looking forward to

2015, I don’t know what’s on the horizon, but it’s going to be good.  As we ring in

the year Wednesday night it’s in with the new and out with the old.  I’m not really

ready for it to wrap, but a new beginning is always good.

Usually I feature my age-old black-eyed pea gumbo in this final week of

December.  I thought I needed a new soup for New Year’s Eve so I’ve chosen

Tortilla Soup from my cookbook, ‘Simply Yours’.  With one minor modification we

can add rinsed black-eyed peas in lieu of the can of corn!   Or, if you’re feeling like

a heavier soup use both!  After all the heavy meals of the season this dish sounds

like a good approach.  You could go with an entire Mexican fare for New Year’s

Eve or New Year’s Day.  Do a ‘fresh’ queso dip, the soup and enchiladas.  Wait, if

I’m coming you’ll need fresh guacamole too.

I’m looking forward to the next few weeks with much anticipation.  I want to work

on my new cookbook, ‘Everyday Comfort Foods’, during most of January and

February.  Like many of you I also want to dedicate myself to daily exercise and

lighter menus on the home front.  Some of you will want to kick me for this next

one, I’m ready for some good snow in the Branson area, while the beach bums

are probably contemplating warm ocean waters.  I’ll take the sleigh over the

surfboards any day.

Probably I’m most anxious to work on are things at home.  Tidying closets, writing

new recipes and finding time to enjoy my family.   Not to mention I can resume a

little bird watching in our back ‘forest’.   I was going to say backyard, but we don’t

really have a back yard as we’re in the National Forest.

All righty, let’s get to the recipe and bring in 2015 with a huge toast. Happy New

Year!  Simply yours, The Covered Dish.

Tortilla Soup

3-4 pounds cooked chicken breasts, chopped and diced

1 (14 1/2 ounce can) Rotel tomatoes

1 small zucchini, diced and chopped fine, do not peel

1 green or red pepper, diced fine

3 tablespoons oil

1 medium onion, diced finely

2 tablespoons minced garlic

2 teaspoons chili powder

1-2 teaspoons cumin

3-4 (13 1/2 ounce) cans chicken broth

Lemon Zest from (1) lemon or lime

1 can, drained corn

1 teaspoon marjoram

Cilantro to taste

Shredded Monterey jack cheese

Tortilla Chips

Sauté the onion and pepper in oil until softened, stir in the garlic.  Place this and

all remaining ingredients down to but not including the cilantro in a large

stockpot.  Simmer for 1-2 hours.  Add the cilantro just before serving and reserve

extra for those who desire additional amounts.  Ladle into bowls and top with

Monterey jack and crumbled tortilla chips.

Sour cream and avocado are also nice additional toppers.

LEAVE A REPLY

Please enter your comment!
Please enter your name here