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Soup of Lies June 10, 2009

Filed under: Light,recipes — Mox. @ 7:52 pm
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Mmmm delicious lies. I picked this recipe out of a Family circle, did a quick read-over, and picked it for one of the dinners for this week. It’s called “Tortilla Soup” but that’s very much a misnomer. I can’t believe it didn’t click when I read through it, but I didn’t realize until I was almost through cooking that the only tortillas in the damn thing are the few strips sprinkled on top as garnish. That’s like calling a delicious steak dinner “Parsley Dinner” because of the tacky piece-o-green on the side of the plate. Culinary misrepresentation aside, this soup got high marks from myself and J alike.

Tortilla Soup of Lies

-2 Tbs olive oil
-1 large onion, trimmed and sliced (I used a combination of a medium yellow onion and some leftover sliced red onion)
-4 cloves garlic, trimmed and smashed
-1/2 tsp red pepper flakes
-1/2 tsp dried oregano
-1/2 tsp ground chile powder (I used “Chili Powder”-gasp!)
-3 Tbs fresh lime or lemon juice (I used lemon, but lime really is best…also mine was bottled-don’t shoot me)
-1/2 tsp salt
-1 lb boneless, skinless chicken breast halves
-1 can (14 1/2 oz) tomato sauce (low-sodium is good if you’re watching your salt intake)
-1/2 c shredded pepper-jack cheese
-handfull of thinly sliced flour tortilla or 4 Tbs prepared tortilla strips (of if you’re feelin funky-crush a few tortilla chips)

1. In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile(i) powder. Cook, stirring, for 5 minutes or until onions have become more translucent are softened.
2. Add 3 cups water, lime or lemon juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth. If using an upright blender, cuss loudly when you drip soup onto your toes while ladling it into the blender carafe. Return to saucepan, cursing as you splash it on your shirt (seriously-why weren’t you wearing that apron with the crude saying en espanol to prevent this); add tomato sauce. Cook 5 minutes over medium heat.
3. Meanwhile, shred chicken into bite-size pieces (you should have around 2 cups-I didn’t…might have had something to do with giving the cats some snacks so they’ll love me). Place about 1/2 c shredded chicken into a bowl. Lade 1/4 of the soup into the bowl. Top with 2 Tbs of the shredded cheese and top with tortilla strips. Repeat for all servings.
4. Sit back and gather compliments while trying to not burn your tongue on the frikkin’ awesome soup.

This was adapted from a Family Circle recipe.


Not the best Tortilla Casserole recipe ever, but probably one of the easiest. February 1, 2008

Filed under: food,recipes — Mox. @ 1:30 pm
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For dinner I made Layered Tortilla Casserole with Guacamole (except I just realized the following morning that I forgot the guac-I had a lot going on that night-oops!). The directions/amounts in this recipe aren’t exactly descriptive/correct. 

-1 (4 oz-according to the recipe which would require some wacky form of math to get that much from 4 oz, but I needed, and luckily had, a 16 oz) jar tomato salsa (divided use)
-8 flour tortillas (divided use)
-2 (16 oz) cans refried beans
-1 c. shredded soy Monterey Jack cheese (divided use)
-1 ripe avocado 
-1 Tbs. freshly squeezed lime juice
-Salt and freshly ground black pepper

1. Preheat oven to 350 degrees F. Spread a thin layer of salsa in a lightly oiled shallow baking dish. Arrange 4 or the tortillas on top, overlapping as needed.
2. In a bowl, combine refried beans with 1 c. of salsa (SEE?!), stirring to blend well.
3. Spread bean and salsa mixture over tortillas and top with 1/2 c. of the shredded cheese.
4.Arrange remaining 4 tortillas over cheese and top with layer of salsa. Sprinkle remaining 1/2 cup cheese on top. Cover and bake until hot, about 30 minutes.
5. To make the guacamole, halve and pit the avocado, and spoon the flesh into the bowl. Mash the avocado with the lime juice and salt and pepper to taste. Serve with casserole.
Makes 6 servings.


I’m hoping it was a misprint about the amount of salsa. 1 c.+extra out of a 4 oz jar? When I put the tortillas in the dish (I used my lasagna pan), I put one in each corner, and adjusted from there to cover the bottom. I hadn’t worked with soy cheese before, but this stuff (I used Tofurella)was pretty darn good. It grated really easily. I ended up using more than the recipe called for because, well, I had it, and I ran out of salsa (someone had used part of the jar designated for this meal to go with his tamales) before the top layer. On the top layer of tortillas, I sprinkled a little bit of my Day of the Dead Habanero hot sauce (very good Christmas present), put one jalapeno slice on each serving, and sprinkled extra cheese.

This was really good, but also very simple. It did lack depth, but as I said, was still good.