Do you ever get stuck in eating habits? My husband and I have two eating patterns; those foods for Spring and Summer and those for Fall and Winter. You know…salads and grilled meats for the warmer seasons and roasts, casseroles, and carbs for the colder months. We seem to fall into a weekly menu rotation and eat the same foods over and over again until we cannot stand them any more.
Since it still feels like winter here in Maine, we are mired in those heavy, hot foods that are meant to comfort the soul and warm the tummy. On Sunday I decided to take on a new recipe keeping us from yet another redundant meal. With help from Rachel Ray, I shopped for adobo, chilies, peppers, onions, hot roasted diced tomatoes, chicken, and fresh corn on the cob. I picked up salsa, blue chips, and avocado as well.
My recipe: Chicken Tortilla Soup. Although I have had this soup many times when dining out, I had never made it. I spent about an hour peeling onions and carrots, scraping corn off the cob, chopping celery and peppers, sautéing the veggies in bacon drippings and olive oil, and adding in the rest of the ingredients. I let the soup bubble on the stove for a while and then added spices and green chilies. I turned off the heat and let the soup sit in the Dutch oven for the afternoon.
When it was time for dinner, my husband helped a spring green avocado escape from its tough skin and mixed it with garlic, cumin, lime, and hot sauce. I reheated the soup. We opened a fresh bag of blue corn strip chips and opened the fresh salsa I had purchased. The steaming tortilla soup was ladled into bowls. Dinner was ready. It was warm and yet light…just right to help us ease into a new season.