Hot Stuff for Hot Days

Cooking Adventure: Chicken Tortilla Soup

Source: Me

The Bellydance Soundtrack: Pa' Bailar by Bajofondo Tango Club
Prep Time: 10-15 minutes

Cook Time: 25-30 minutes

You would think I would wait for Beltane. You would think I would go for something cold like gazpacho. You would think I would get tired of making food that turns out orange. Okay, that last one has a hint of truth in it. However, when I've got a craving for something no amount of confusing holiday decorations or butt-sticking-to-and-peeling-off-from-plastic-chairs heat is going to stop me. And last night I was craving this.

Looking back though, I do kind of wish it would have been Beltane - or at least Valentine's Day. Why? I have never found a more guaranteed way of literally heating up any date. I gave this recipe to a friend who was planning on cooking for her boyfriend of a few weeks. The directions I included were simple:

Use hot salsa. Both of you take a big spoonful at the same time. Swallow. Kiss. And not that wimpy little kiss either. I mean give it some tongue! Okay... ew... not that much tongue.

The result is... Well, I'll leave the results up to you and your significant other. I will say that my friend came over the next day swooning all over my dorm room singing, "Tortilla soup! Tortilla soup! I love tortilla soup!"

Ingredients:
6 cups chicken stock
1 lb chicken breast
1-2 Tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, peeled & minced
2 cups red salsa (Get the hot stuff! I recommend Mrs. Renfro's. One jar is just about 2 cups.)
1 cup boiling water (I just use the really hot tap water.)

Garnishes:
Fresh cilantro
Grated Parmesan cheese
Sour cream
Multicolored tortilla chips

1. Bring chicken stock to boil in a large pot, and add the chicken. Reduce the heat to medium, cover and cook until the chicken is tender and opaque throughout - about 10 minutes.
2. Using a slotted spoon remove the chicken & set it aside to cool.
3. Set the stock aside.
4. In a medium saucepan over medium heat, warm the vegetable oil. Add onion & cook until soft - about 5 minutes. Add the garlic and saute until soft - about 3 minutes.
5. Add the salsa, onion/garlic mix, and the 1cp. boiling water to the chicken stock.
6. Bring to a boil, reduce to medium, and simmer uncovered for 10 minutes.
7. Shred the cooled chicken with your fingers (If it's not cool you can run it under cool water a bit.) and add it to the pot. Stir a bit and simmer over medium 3-4 minutes to blend the flavors.

8. Garnish with sour cream, Parmesan cheese, cilantro and tortilla chips around the sides (Don't wait too long or the tortilla chips will start to get soggy.)

For Next Time: Make it be Valentine's Day.