We're a ways from the Spring Equinox, and here in the bay area (California) it's getting all the way down into the 50s. [Ed. note: Can you smell the sarcasm?] Seriously, we know it's still extremely chilly in other areas of the country, and thought it might be nice to throw a sumptuous soup into the mix.
Rick Bayless says, "There are thick, pureed soups, soups that are like a winter blanket—you just want to wrap yourself in them when it starts snowing outside."
And then there is tortilla soup, sopa Azteca, if you want to be authentic about it. A beautiful broth enriched with chiles, poured over chicken, topped with crunchy tortilla strips and finished with crema. It's not a "winter blanket" soup, it’s more like a light jacket. Still, it'll warm you up.
Not only that, it's very versatile. You can add any combination of ingredients and toppings you prefer. I recently made this for a client's luncheon and prepared all the ingredients and toppings as a "soup bar."
NOTES: If you are unable to find dried pasilla ancho or negro chiles, you can use powdered pasilla or ancho chile, and add ½-1 tablespoon to the pan about halfway through the cooking of the onion. If you're serving vegetarians, have cooked chicken on the side that can be voluntarily added. Black beans and corn are a nice vegetarian substitution.
Adapted from: Laura Davidson, A Beautiful Plate and Rick Bayless, Frontera Grill/Topolobampo
Billie-First day at home.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.