I have spent time today doing mundane chores like laundry and dustmopping the floor. All the while I was planning my menu for lunch tomorrow with Carly (our ranch manager's wife), Madilyn, and Colter Lee. I've decided to make Tortilla Soup, Salmon with a Crust of Peppercorns on a Bed of Matchstick Vegetables, and Apple Pie. I've had the Tortilla Soup recipe from the Mansion on Turtle Creek in Dallas since the girls were in elementary school and the moms in PTA were asked to choose one of four dishes to make for a casserole sale. We've enjoyed the Tortilla Soup recipe ever since.
Mansion Tortilla Soup
3 tbls. corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tbls. chopped fresh cilantro
1 cup fresh onion puree
2 cups tomatoes, pureed
1 tbls. cumin
2 tsp. chili powder
2 bay leaves
2 quarts chicken stock
salt and cayenne pepper to taste
1 cooked chicken breast cut into strips
1 cup shredded cheddar cheese
1 can drained pinto or black beans, optional
1 avocado, peeled and cubed
3 corn tortillas, cut into thin strips, sprayed with vegetable oil spray, and baked to crisp
Heat oil in large saucepan over medium heat. Saute tortillas with garlic and cilantro until tortillas are soft. Add onion and tomatoes and bring to boil. Add cumin, chili powder, bay leaves, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper along with beans, stirring frequently for 30 minutes. Add chicken strips and cheese and stir. Serve with cubed avocado and crisp tortilla strips sprinkled on top. Soup may be made 1 day ahead and gently reheated before serving.
Mansion Tortilla Soup
3 tbls. corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tbls. chopped fresh cilantro
1 cup fresh onion puree
2 cups tomatoes, pureed
1 tbls. cumin
2 tsp. chili powder
2 bay leaves
2 quarts chicken stock
salt and cayenne pepper to taste
1 cooked chicken breast cut into strips
1 cup shredded cheddar cheese
1 can drained pinto or black beans, optional
1 avocado, peeled and cubed
3 corn tortillas, cut into thin strips, sprayed with vegetable oil spray, and baked to crisp
Heat oil in large saucepan over medium heat. Saute tortillas with garlic and cilantro until tortillas are soft. Add onion and tomatoes and bring to boil. Add cumin, chili powder, bay leaves, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper along with beans, stirring frequently for 30 minutes. Add chicken strips and cheese and stir. Serve with cubed avocado and crisp tortilla strips sprinkled on top. Soup may be made 1 day ahead and gently reheated before serving.
