Wednesday nights are typically dedicated to catching up with some of the best women in my life: my cousins. We usually try to get on a conference call as business hours come to a close, during which time we're all either driving home or preparing dinner. Last week, I was doing the latter.
Making lemon chicken out of the breast, lemons, salt and pepper I already had stored in my refrigerator while talking on the phone was no easy task, but somehow I managed just fine :o)
Originally I had planned to make just regular chicken soup, but decided to spice things up a bit and try a recipe for Chicken Tortilla Soup from Orange County Fare, a cookbook I'd recently purchased from the Junior League of Orange County.
So, with the house phone on speaker (yes, I have a LAND line) and chicken defrosting in the microwave, I engaged in the wonderfully theraputic multi-task of mingling and mixing. What came of it was nothing short of spectacular:
Overall, chicken tortilla soup is an easy recipe. All you really need is chicken stock, crushed red tomatoes, and whatever veggies you'd like to add. I ended up finding the crushed red tomatoes and "whatever veggies you'd like to add" in our refrigerator, so I was spared a trip to the market.
In honor of the chicken tortilla soup I had at It's All About the Cake, I decided to make mine a little spicier (or as my Dad would say, "Give it a little KICK"), by chopping up two Chipotle Adobo Peppers with the seeds and throwing them into the pot.
Then, I put my shredded lemon chicken in the soup, crushed up some corn tortilla chips from Los Golondrinas since I already had them, sliced fresh avocado, and laid it all on top of my bowl o' soup.
Tip: Work with what you've got. There's nothing wrong with substituting ingredients to a recipe, in order to save a trip to the grocery store!
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