Do you ever eat a dinner that just completely hit the spot? Based on everything that did or did not happen in your day, combined with the timing and the weather and all the other factors that may play a role in your appetite dinner just somehow turns out PERFECT. Exactly what you needed and satisfying beyond just filling your tummy.
That is what happened last night in our home.
Out of the past 28 days of April, 21 of them were gray and rainy. And each one kept getting harder and harder to handle. People were getting grumpy. Everyone was tired of being cold, tired of not wanting to get out of bed, and tired of waiting for spring.
I thought I had retired my red soup pot for the season – I kept pushing grilling recipes thinking if I grilled items – spring would surely follow. Well, a month of that was obviously not working so I had a thought. Instead of fighting the weather – try embracing it. Yes, it’s awful out. And yes it’s practically May, but obviously some comfort is still needed and that comfort can be found in a red pot.
I made Ina Garten’s ‘Mexican Chicken’ soup for the first time about a month ago and M fell in love. So did I – well, almost. I had a few ideas of how to enhance a smokey/grilled flavor in the soup so I got out the big red pot, lit the grill, chopped away, and stood out in the rain to char the veggies and chicken for trial #2.
The results? M had two HUGE bowls, I had two small ones, ok three if you count all the spoonfuls I took while snacking on it while it warmed up/cooled down. Honestly this might be my favorite soup of all time. I’m passing a good amount along to my dear friend and fellow foodie Lindsay for her take on it – I hope they enjoy!
- 2 single chicken breasts
- grill seasoning
- 2 good sized green, red, or yellow peppers
- 2 ears of fresh corn
- 3 TBS olive oil, plus more for grilling
- 2 large onions, chopped
- 4 carrots, peeled & chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, chopped
- 1 jalepeno seeded and minced
- 1 28 ounce can whole tomatoes, crushed by hand and juices reserved
- 3 quarts chicken stock
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 tsp freshly ground black pepper
- 1 TBS salt
- 4 flour or whole wheat fresh tortillas, cut into 1 inch strips
- freshly chopped cilantro
- shredded mexican cheese
- Preheat grill or grill pan.
- Brush chicken, peppers, and corn with olive oil. Rub chicken with grill seasoning. Grill chicken and veggies about 5 minutes per side. Rotate corn often to avoid burning.
- Meanwhile heat olive oil in a large soup pot over medium heat. Add in onions, carrots, and celery and saute until onions are translucent, about 10 minutes. Once other veggies are done grilling, chop. Add garlic, jalepeno, and grilled chicken and veggies to the pot and saute for a minute or so. Add in crushed tomatoes, chicken stock, cumin, coriander, pepper, and salt. Add in sliced tortillas and bring to a boil. Lower heat and simmer for 30 minutes.
- Prior to serving, add freshly chopped cilantro. Top with your choice of toppings: avocado, mexican cheese, sour cream, salsa...etc.
Is it weird to want to eat this breakfast?