I know it's a little late, but oh well
here's a great soup for your halloween party...
Take a good medium sized pumpkin and cut a hole i the top like you would a regular jack-o-lantern, but don't cut out eyes or any of that shit...scoup out the seeds and pulp.
Make up a batch of my kickass tortilla soup:
2 quarts of water
1 medium package of soft corn tortilla shells
10-12 tomatillos, peeled, rinsed, chopped
8-10 roma tomatoes, chopped
4-5 chicken breasts, cut into small pieces
1 whole clove garlic, crushed
1 bunch of cilantro, finely chopped
salt/pepper to taste
1 small can of chipotle chilis en adobo
olive oil
In a skillet, add a little olive oil and add the chicken. Cook until browned.
Meanwhile, in a sauce pan, add the clove of garlic to a little bit of olive oil over medium heat. Then add the cilantro, chopped tomatoes and chopped tomatillos and cook until they are tender.
Fill a stock pot with 2 quarts of water. Add some salt and heat to near boiling.
One the water is near the boiling point, add the diced chicken, tomato/tomatillo mixture and the can of chilis.
Take the corn tortillas and cut them into strips reserving about three good handfuls (these will be part of the garnish). Add them to the stock pot and lower the heat. Simmer the soup for about 20 minutes. Then with a hand blender, blend up the soup. This will give it a nice tomato soup texture/color/look.
Once the soup is ready, pour it into the hollowed out pumpkin (the pumpkin will keep the soup hot until it's ready to serve).
Take the remaining tortilla strips and drop them in a deep fryer (if you don't have one, fry them in a small pan filled with oil until they are crunchy). Place them in a bowl lined with a paper towel and sprinkle some salt on them a little squirt of lime juice. Then give them a little toss.
Put the pumpkin in the middle of the table and put the tortilla strips in a new, clean bowl, then add bowls filled with salsa, sour cream, guacamole and sliced avocados so people can decorate/garnish their soup.
What i do to make it even more special is ladle the soup for my guests, add a small mound of the crispy tortilla strips in the center , add a dollop of sour cream, a tiny bit of salsa and a fresh avocado slice on top of the tortilla stack.
To get even fancier:
take some sour cream and mix it with a little milk and finely chopped cilantro until it's slightly thick. Add it to a squirt bottle and drizzle the sauce into 3-4 ever widening circles and take a tooth pick to drag through the circles to make a sort of spiderweb design. then add the toppings...
If you want a thicker soup, add less water. if you want a thinner soup, add more water or a little chicken broth.
here's a great soup for your halloween party...
Take a good medium sized pumpkin and cut a hole i the top like you would a regular jack-o-lantern, but don't cut out eyes or any of that shit...scoup out the seeds and pulp.
Make up a batch of my kickass tortilla soup:
2 quarts of water
1 medium package of soft corn tortilla shells
10-12 tomatillos, peeled, rinsed, chopped
8-10 roma tomatoes, chopped
4-5 chicken breasts, cut into small pieces
1 whole clove garlic, crushed
1 bunch of cilantro, finely chopped
salt/pepper to taste
1 small can of chipotle chilis en adobo
olive oil
In a skillet, add a little olive oil and add the chicken. Cook until browned.
Meanwhile, in a sauce pan, add the clove of garlic to a little bit of olive oil over medium heat. Then add the cilantro, chopped tomatoes and chopped tomatillos and cook until they are tender.
Fill a stock pot with 2 quarts of water. Add some salt and heat to near boiling.
One the water is near the boiling point, add the diced chicken, tomato/tomatillo mixture and the can of chilis.
Take the corn tortillas and cut them into strips reserving about three good handfuls (these will be part of the garnish). Add them to the stock pot and lower the heat. Simmer the soup for about 20 minutes. Then with a hand blender, blend up the soup. This will give it a nice tomato soup texture/color/look.
Once the soup is ready, pour it into the hollowed out pumpkin (the pumpkin will keep the soup hot until it's ready to serve).
Take the remaining tortilla strips and drop them in a deep fryer (if you don't have one, fry them in a small pan filled with oil until they are crunchy). Place them in a bowl lined with a paper towel and sprinkle some salt on them a little squirt of lime juice. Then give them a little toss.
Put the pumpkin in the middle of the table and put the tortilla strips in a new, clean bowl, then add bowls filled with salsa, sour cream, guacamole and sliced avocados so people can decorate/garnish their soup.
What i do to make it even more special is ladle the soup for my guests, add a small mound of the crispy tortilla strips in the center , add a dollop of sour cream, a tiny bit of salsa and a fresh avocado slice on top of the tortilla stack.
To get even fancier:
take some sour cream and mix it with a little milk and finely chopped cilantro until it's slightly thick. Add it to a squirt bottle and drizzle the sauce into 3-4 ever widening circles and take a tooth pick to drag through the circles to make a sort of spiderweb design. then add the toppings...
If you want a thicker soup, add less water. if you want a thinner soup, add more water or a little chicken broth.
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