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tortilla strips

Just when you think spring has finally arrived and you take your summer clothes out of the bins on the shelves and happily replace them with sweaters and sweatshirts and boots and line up your sandals and fold your shorts, that's when you wake up to 38 degrees and have nothing to wear. Sigh. The high today reached a whopping 49 degrees; it's cloudy, cold and damp. It’s May now. Enough of this already!

As disheartening as it is to be sadly longing for some warmth to return, it means there are still days when soup is a welcome comfort and a soothing balm to a winter-weary soul (perhaps a bit melodramatic there). But truth be told, I could eat this particular soup no matter the weather.

My sister in law has fixed this for us a couple of times and this last time while everyone was eating dessert, I was eating a second bowl of soup. It’s just that good. She was kind enough to share the recipe with me and I thought maybe you’d like some too.

The soup itself is easy enough to throw together… just shredded chicken and chiles and white beans, onions and broth simmering together, which is amazingly delicious. But the fun really begins in your bowl once you start adding grated cheese, chopped cilantro, maybe some tortilla strips and avocado, maybe some diced jalapenos, and then you just give the whole thing a few squirts of lime juice. Nothing less than a party happening in there!

I took these photos before I thought of adding the avocado and tortilla strips, so they're sort of invisible up there. But trust me, they're a seriously awesome addition and you're going to want them.

 

I came up with classic picnic Want a savory scone guests impressed definitely worth making when we were young the Circus Garden caramelizing onions if you asked me oft-serve consistency
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