Now that the weather is beginning to cool down, it’s time to start simmering those sauces and putting together hearty soups.
Soup is so one of my favorite foods.
During the cooler months, my family finds tortilla soup and pasta e fagioli on the dinner menu a lot.
It’s mostly cans and spices you likely already have in your cupboard.
See that jar of pre-diced garlic? Before I had kids my garlic was always fresh and crushed by hand.
As you can see, sometimes it’s just about getting the job done, you know?
Cube up your chicken. I didn’t take a picture. Raw chicken is super gross to look at. No need for that.
In the bottom of the stock pot, cook your cut up chicken, onions and garlic using olive oil.
Although you may want to make sure the oil actually goes INTO the pot…unlike in this case where I was trying to be all slick and take a picture…of pouring oil all over my stove.
Cook it on med/low heat until your chicken is fully cooked and the onions are transluscent.
Your kitchen should smell phenomenal right about now.
Then dump in all of your cans and the spices.
The recipe calls for 1/4 cup of cilantro, but I usually dice up up the entire bundle you buy at the grocery store.
There’s really no such thing as too much cilantro.
I also just squeeze whatever I can get out of a full lime right into the pot…I don’t measure that either.
I’m such a rebel.
Now just let it simmer for about 30 minutes to get all those fabulous spices cozying up to one another. Let them get married and have spicy babies.
While you wait, eat one of the leftover chocolates from camping s’mores.
Because you can.
Because you’re the mom.
Ladle the soup into bowls, crunch up chips right into the bowl and top with a generous helping of queso.
While I admit this is likely the worst picture on the planet and doesn’t make it look all that appetizing, I promise it is.
This is one of those where you feed it to guests and they leave with a copy of the recipe in their hand.
I’m asked constantly.
What’s your favorite soup? Gotta link to share?