That Stuff I Promised

Let me tell you something.

Yesterday morning BUSY knocked on my door, pushed his way in, grabbed a TAB right out of the fridge and decided to hang around awhile.

I've just had a heck of a time trying to get rid of him.

I finally ushered him to the door this afternoon, handed him the to-do-list I done did, and kicked him to the curb.

All that to say I'm sorry that I didn't get the soup recipe up yesterday.

AND PARDON ME BUT SPEAKING OF YESTERDAY, just wait 'til you hear about the hullabaloo that we had around here last night.


I daresay the excitement never ends.



The Hullabaloo must wait, though.

It's time for the soup.


Now,

Puh-leez keep in mind the i.s.s.u.e.s. I had with the Spiffy Camera.
The photographs. Some. They are missing.

This soup is good.  You'll think you're at a really great restaurant when you taste it.

It's very possible that this will change your life in the Tortilla Soup Area.

Don't wait.
Make it this weekend.

Here's what you need:


Lu's Restaurant Tortilla Soup

8 plum or Roma tomatoes
5 (or so) T. olive oil
1/2 a large yellow or white onion, diced
4-6 cloves of garlic, diced ( just depends on the size of the cloves and your personal taste for garlic)
1 red (or orange) bell pepper, diced
1 T. Better than Bouillon (chicken flavor)
2 1/2 t. chili powder
2 1/2 t. ground cumin
6 cups chicken broth or stock
1 dried ancho chile
1 (28 oz.) can whole, peeled tomatoes
3 c. chopped, shredded chicken breasts, or 1/2 of a deli chicken shredded and chopped
Salt and pepper to taste


1.  Preheat oven to 350 degrees.  Slice tomatoes in half.  Spread about a tablespoon of olive oil on a baking sheet, place tomatoes cut side down on the sheet, and drizzle another 2 T. oil over the tomatoes.

Roast the tomatoes for 30 to 40 minutes until the skins are wrinkled and the edges are a little brown.
(Above photo is before roasting)

Brown edges are tasty.  Set the tomatoes aside.

2.  Heat the remaining oil in a dutch oven.  Add the onion, garlic, bell pepper, and Better than B. and saute on medium-low heat about 7 to 10 minutes, just until the veggies are soft.  You don't want to brown the vegetables at all.

3.  Stir in the chili powder and cumin, and cook for about 3 or four minutes.

4.  Add the chicken stock or broth and the ancho chile (whole).

If you're not familiar with our friend the ancho - this here's what it looks like.

Bring to a boil over medium heat then reduce heat to a simmer and cook for about 20 minutes until the chile softens.

5.  Remove the chile from the pot, cut off the stem, cut in half, and remove the seeds.  (Or if you want a little more of a spicy kick, leave the seeds in)

Note:  I decided I was just all the spicy ANYONE needed around here, so I took the seeds out!

Heh Heh.

6.  Put the chile, the canned tomatoes (with juice), and the roasted tomatoes (with all the yummy juice off the baking sheet) into a food processor and puree for about 1 minute.

Note:  I actually prefer to leave a few little chunks of tomato in it, so just puree at will, or with caution.


7.  Put the blended mixture into the dutch oven with the other mixture, and add chicken and S&P to taste.


Let it simmer for a bit longer- and you're done!


I like to garnish with crumbled or shredded Monterey Jack (or Feta!), diced avocado, and fried flour tortilla strips (but Doritos or Tostitos work just fine in a pinch).

I just know you're going to love it.

The Chief does.


Promise you'll let me know if you make the soup and how it turns out.

Send me a picture!  I'll showcase your culinary talent right here for all 3 of us to see!

Oh,

and GIG 'EM!

Lu