tomato cumin tortilla soup

Tomato Cumin Tortilla Soup

Tomato soup I get that but why cumin? Because while I was seasoning the soup I grabbed what I thought was oregano to add a few sprinkles but no it was whole cumin seeds, ugh 😩

So, we have a few more cumin seeds than we originally wanted. Oh well, it is what it is.

I can't believe I'm the same age as Steve Bannon, he looks horrible and I must look great, lol 😂

Back to this soup, it's good as in tasty, easy and fast for dinner. I crushed salty fried tortilla chips into my soup broth and then blended the entire pot, after which I added cubes of chicken, grilled corn and more salty crushed tortilla chips, also a little minced cilantro with a squirt of lime juice. On to the recipe.

Recipe and Ingredients for Tomato Cumin Tortilla Soup

serves 4

1 pound skinless boneless chicken breasts, about 2-3

Sea salt and freshly ground black pepper

1 tablespoon olive oil

1 medium yellow onion, chopped

1 tablespoon cumin seeds, or more if desired

1 tablespoon tomato paste

1 teaspoon chipotle powder

2 garlic cloves, minced

1 small jalapeño, minced

1/2 red bell pepper, chopped

4 large tomatoes, chopped

2 teaspoon dried oregano

1 quart chicken broth

Tortilla chips, a large handful for the soup pot and additional to crumble on top of the soup

Grilled corn kernels, cut from 2 corns

1/4 cup fresh cilantro, minced to sprinkle on top of soup

2 fresh limes

Season the chicken with salt and pepper.

Heat the oil in a large dutch oven over medium high heat.

Brown the chicken on both sides, set aside.

Add the onions to the pan, cook and stir for about 5-7 minutes, until translucent.

Stir in the cumin seeds, tomato paste mixed with the chipotle powder and the garlic, cook, stirring until spices are fragrant, a minute or so. Stir in the peppers, tomatoes, oregano and chicken broth, bring to a simmer.

Add the chicken back to the soup pot, cover and continue to simmer until chicken is 165F.

Remove chicken to cutting board and let cool.

Crush the tortilla chips and add to the soup pot.

Simmer the soup for about 15-20 minutes, add juice from one lime, season with salt and pepper.

Remove soup from the heat and blend the soup with a stick blender until smooth.

Cut the chicken into bite size cubes, put back in the pot.

Stir in the corn kernels.

Serve soup in shallow bowls with additional crushed tortilla chips, cilantro and lime wedges.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog