I have not been feeling up to snuff lately. Thankfully I got to sleep in today, a lot actually so hopefully that will help kick this sickness’s booty. Unlike the majority of the world though, I have a really hard time resting, especially when I am sick. My mom can attest to this, I was never a good napper. I’m not going to go run a marathon or anything, but when I take a day off from work, sick or not, I see so much that needs to be done. And then the kitchen is always calling my name.
A long, long time ago, I was an artist, one who painted really, really large paintings. And I still do, just not as obsessively, nor as large as I once did. Now, my artistic outlet has found its way into the kitchen.
For what ever reason, when I’m sick, I love a big bowl of tortilla soup. Its really just the spicier cousin to chicken noodle, but I like it either way.
Here is my version, with a new take on the tortilla chips.
- 4 tsp Better Than Boullion Chicken Stock
- 3 pounds of chicken breasts, raw or cooked
- 1 yellow onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 can of diced tomatoes
- 1 small can of green chilies
- 1/2 Tbsp paprika
- 1/2 Tbsp cumin
- 1/2 Tbsp ground garlic
- 2 Tbsp olive oil
- 1 lime
- a bunch of cilantro, roughly chopped
- 1 avocado
- In a large soup pot, bring to a boil 1 quart of water. Add the chicken bullion. If chicken is raw, add into the pot at this time. The cooking of the chicken will add to the flavor of the broth. Once chicken is cooked, remove from pot and chop or shred.
- In a large pan, combine onions, pepper, chilies, tomatoes, spices and oil. Bring to a boil and simmer while chicken is cooking.
- Once chicken is cooked and chopped, marry the chicken, and sautéed veggies with the stock. At this time, add the cilantro and lime slices. Simmer for 5 minutes.
- Remove limes. Serve with a dollop of sour cream or Greek Yogurt, avocado slices and some sweet potato chips.
Sweet Potato Tortilla Chips
Tortilla: tortilla in Spanish means “small torta“, or “small cake”
When I lived in Spain, I was introduced to Spanish Tortilla, which is a quiche-like potato pie. I had never understood the true meaning of Tortilla until I saw it in other forms. So with that brief history lesson, think of these thinly sliced pieces of potato as mini cakes. I’m trying to make a connection here, but if you don’t buy it, you can call them potato chips!
I used about half of one sweet potato. Slice thinly using a mandolin or your own super power. Lay out on a parchment lined baking sheet. Using a Misto, spray your chips with a bit of olive oil. Sprinkle to your taste with paprika, ground cumin and a bit of salt.
Bake for 20 minutes at 400 degrees. Around half way, pull them out and flip over.
I got a little side tracked and cooked mine too long… whoops!