Awesome Chicken Tortilla Soup

Comforting and delicious

I wasn’t going to post again for a while because of exams and studying and freaking out, but 60 visitors in two days requires a follow-up post. You really like me! Or are at least curious. In any case, thanks for stopping by. So it’s the end of Hatch chile season in Houston and we tried to make the best of it this year while the chiles were plentiful. (Have you heard about this foodie craze? Hatch chiles have been all the rage for a few years because they’re hard to locate outside of Texas and are only available for a short time. Luckily, supermarkets in Cy-Fair had them and shoppers didn’t know what they are). I made a sauce (not great, but okay), we roasted the chiles with varying degrees of success in our broiler, we stuffed cheese grit inside them, I made awesome stuffing with them, and we added them to chicken tortilla soup. I got this soup recipe from Central Market as well– it was one of the only places online that had a large cache of recipes featuring the much-lauded peppers.

Hatch chiles make this soup sooooo goooood!

Chicken tortilla soup is something of a sacred cow in this area of the country and this recipe holds it’s own. But in order to bulk it up– it only calls for chicken, tomatoes, and onion as it’s main ingredients–I added sliced zuchini and yellow squash. ( I also boil the chicken in the stock until cooked, shred it, then add in everything else).  The first time we made this I was floored by how much it tasted JUST like the tortilla soup I ate in Santa Fe at a place called Tortilla Flats. Their recipe is almost exactly the same: “We start with a seasoned savory Chicken Stock, add Zucchini, Yellow Squash, Corn, Green Onion, Green Chile then topped with Corn Tortilla strips and melted Cheese.” I left out the corn, but it’s pretty much the same thing. How cool to stumble across the taste of something I encountered once three years ago!  You could probably use other kinds of chiles for this recipe– jalapenos or poblanos– but these folks sell them frozen and fresh, so it might be worth hunting a little. Foodie trends aren’t always so rewarding, but I’m glad we participated in the Hatch Chile buzz. It’s been worth it!

Hatch and jalapeno haul from HEB

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