Fall Tortilla Soup - Michele (Mickey) of @SeamistStudio
While some of us are almost done with fall… some of you are right in the middle of it. Styling the New West’s “Fall Tortilla Soup” will not disappoint darling, perfect for trick or treat night, fall get together or a tailgate that we did here. I have doctored this recipe up for years KNOWING it had deviated somewhere past the original recipe. When I messaged Mickey to send me the AUTHENTIC recipe again this morning, it was close but quite the same since I’d been cooking it by memory for how many years?? I had been missing a couple of spices, so now they are added back in as well as squash and zucchini which my family loves.
….. I met Mickey way down Texas way where we attended church together. Texans eat and visit like no other and both are wonderful qualities that make me very Texas homesick. Fun fact too…. Texas love to share. They never hold back ANYTHING. So of course, I was able to get the recipe in hand the night of the party. I fell in love with it and all the fixin’s of avocados, chips, cheese, sour creme, cilantro and chips. In no time, this was added to our family’s cache becoming a fall mainstay. I knew it was a must for our Fish Creek Tailgate menu !
WHAT YOU WILL NEED:
Very large stock pot
Yields enough for 20 people
First things first:
Boil 8 chicken breasts in your large pot with 1/2 cup of salt until cooked and tender
reserve 2 cups back of the broth
Get choppin’ while that is cookin’:
2 seeded jalapeno’s
1 clove garlic
8 stalks of celery
4 large carrots chopped fine ( or 1 bag of shredded carrots)
1 large white onion finely chopped
1 medium zucchini chopped ( my addition)
1 medium squash chopped ( my addition)
Saute’ these items in 3 tablespoons of olive oil and 1/2 cup of butter while your chicken is cooking. Add following spices:
1 tsp of cumin
1 tsp of chili powder
1 tsp of lemon pepper
3 tsp of red hot liquid pepper
Mixin' it Up
Take out your chicken and let it cool and then shred it. Add your saute’ ingredients and chicken to the pot. Add:
2 cups of reserved broth
2 cans of organic chicken broth
1 14 oz can of whole tomatoes
1 can of chopped tomatoes with garlic and onions
1/2 cup of flour ( or 5 tortillas cut into strips)
Add it all together darling…
Heat until boiling and then let simmer for 2-4 hours adding water if needed.
Garnish with avocado slices, sour creme, shredded cheese mix, cilantro and of course tortilla chips… my kid’s favorite part of the the soup:)
Just a tidbit about Mickey…..
So MIchele aka Mickey a gorgeous artist who fashions leather and pearl jewelry now living up in Nova Scotia, brrrrr, has the cutest shoppe called Seamist Studio. I’ve been wearing her original pieces for many years and they are still some of my favorite wears. You will love looking through the Seamist Studio website and you will probably buy something because it is all so beautiful and everyday wearable. WHEN YOU DO BUY SOMETHING please send us a photo of you wearing it so we can share it email@example.com.