If I give y’all a wonderful fall recipe, will summer here in Texas finally end? I don’t know, but I’m willing to do my part and that ought to count for something!
Tortilla soup is a wonderful thing to have warm on the stove when folks come in from the cool — it has a little spice to it, it’s filling, and it leaves that “happiness in your mouth” feeling that lasts for the rest of the day. Oddly enough, it’s also one of those dishes that mature by the second day into an even more flavorful meal, so if you want to give it a try, cook up a batch the day before company arrives. The RV will smell great, and your visitors will begin drooling by the time they open the screen door!
We’re going to make some Tortilla soup that, in my opinion, has more of a traditional Mexican flavor. Here’s what you’ll need:
- 1 Pasilla chile, dried
- 1 Ancho chile, dried
- 2 tomatoes, chopped
- 1/2: purple onion, chopped
- 2 cloves garlic
- 2 quarts chicken broth
- 1/2 tbsp Cilantro, chopped
- Bag of tortilla chips
- 3-4 oz shredded cheese of your choice (Monterrey, Cheddar, or even Feta works)
- 1-2 Avocados, sliced
- 1/2 cup Mexican sour cream
- (optional) – cut a couple chicken thighs into strips, fajita sized, and add if desired
First boil the chiles in a small pot until they soften. Once they’re soft (and have cooled down!) remove stem and seeds. Then put the chilies along with the copped tomatoes and onion, the garlic, and about a half cup of the chicken broth into a blender and puree well.
Put the remaining chicken broth into a large pot, add in the chile puree mixture and the chopped cilantro, and salt to taste. Serve with tortilla chips in separate bowl so folks can garnish their soup to taste. Feel free to add some strips of chicken (thighs) to fill it out into a hearty soup. ENJOY!
What is your favorite fall soup? Let us know in the comment section below, we’d love to try it! And remember, check PPLmotorhomes.com for all your RV needs!