Thomas

Ole’ With late summer and cooler temperature upon us, time for another soup. This Chicken Tortilla Soup is a fresh and hearty addition to your soup options. We served it up with Carne Asada Tacos and a side of Mexican Street Corn. Muy Delicioso! Mexican Street Corn (recipe at https://dishtoremember.com/mexican-street-corn/ )

Ingredients:

1 onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (32 ounce) chicken broth

1 cup roasted corn

1 (14.5 ounce) can white hominy, drained

1 (4 ounce) can chopped green chili peppers

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped fresh cilantro

2 breast, boneless & skinless sautéed and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

Preparation:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, green chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Leigh loves mushrooms and Cream of Mushroom Soup. I adapted this recipe from Bon Appetit’s recipe and made a few minor changes to adjust for my available ingredients.

Ingredients:

½ cup plus 2 tablespoons olive oil, divided
2 pounds mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed, torn into bite-sized pieces
Kosher salt, freshly ground pepper
4 medium shallots, chopped
1 large leek, light-green and white parts only, halved, thinly sliced
¼ cup (½ stick) unsalted butter
4 garlic cloves, grated, divided
⅓ cup dry white wine
½ cup all-purpose flour
5 cups low-sodium chicken stock
1½ cups heavy cream
1½ cups whole milk
1 bay leaf
5 sprigs thyme, divided
5 ounces crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)

Preparation:

Heat 3 Tbsp. oil in a large heavy pot over medium-high. Cook half of mushrooms, undisturbed, until browned underneath, 3–4 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 4–5 minutes more. Season with salt and pepper and transfer to a medium bowl. Repeat with 3 Tbsp. oil, remaining mushrooms, and salt and pepper. Set aside 1 cup mushrooms; transfer remaining mushrooms to bowl.
Heat same pot over medium. Cook shallots, leek, butter, and half of garlic, stirring occasionally, until vegetables are softened but not browned, 4–6 minutes. Add wine and cook, stirring, until liquid is evaporated, 2–3 minutes. Stir in flour and cook until vegetables are coated, about 1 minute. Whisk in stock, cream, and milk and bring to a boil. Add bay leaf, 3 thyme sprigs, and mushrooms (not including the 1 cup) and any accumulated juices. Simmer, uncovered, until soup thickens to a heavy cream consistency, 25–35 minutes. Remove thyme and bay leaf, season with salt and pepper, and add reserved 1 cup mushrooms. Return to a simmer.
Meanwhile, pulse bread in a food processor until coarse crumbs form; season with salt and pepper. Heat remaining ¼ cup oil in a large skillet over medium. Cook remaining 2 garlic cloves and 2 thyme sprigs, stirring occasionally, until garlic begins to brown, about 2 minutes. Add breadcrumbs and cook, stirring often, until golden brown and crisp, 7–10 minutes. Transfer breadcrumb mixture to paper towels. Remove thyme; season with salt.
Divide soup among bowls, then top with toasted breadcrumbs and a few twists of pepper.