It has been delightfully cool here for the past few days (as opposed to this past Saturday night, which certainly was cool but most definitely not delightful), and that means that we are once again enjoying things like yoga pants and long sleeve t-shirts and fleece-lined slippers. And when I say “we,” please know that I am really only referring to myself since neither of the fellas in this house is really big on yoga pants.
However, if they ever tried the yoga pants? LIVES CHANGED FOREVER.
Anyway, the cool weather always makes me crave soup, but I have to be careful about fixing soup because, as I have mentioned before, I am married to someone who feels that soup is not a meal. He sees soup as more of an appetizer, so unless I find a recipe that’s super-hearty, I don’t usually make a lot of new soups. I just stick with the old stand-bys. Now I personally happen to love and adore and treasure soup, but it’s not nearly as fun to make it for supper when two people may or may not look at you after they finish a bowl and say, “So. Are we having anything else?”
I’m gonna be honest. That’s usually the moment when I want to go all Zorba the Greek with the soup bowls and just slam them right down to the ground. I don’t actually do that, of course, but that’s mainly because I like my bowls and really don’t want to go to the hassle of replacing them. Not to mention having to sweep up all those pesky shards.
But this past Sunday afternoon I was watching the most recent episode of Trisha Yearwood’s cooking show (which I adore, by the way), and she made a tortilla soup that looked absolutely delicious. I decided that I had to try it – regardless of whether or not it was perceived as a starter course – so Monday afternoon I went to the store and rounded up all the ingredients. It was super easy to make (I even used a rotisserie chicken as a shortcut), and the flavor is out of this world. It’s the perfect mixture of broth-y and creamy, and get this: my husband LOVED IT. He mentioned two or three times that it was absolutely delicious, and tonight he was happy as could be that we were having leftover tortilla soup for supper.
THIS REACTION IS UNPRECEDENTED.
Next time I might add an extra can of each of the vegetables to make the soup even heartier – more of a chicken tortilla chili, I guess – but the recipe is so tasty as-is. I think y’all will enjoy it.
Trisha’s Chicken Tortilla Soup
That recipe might be just the thing for your Wednesday.
And finally: I have been riveted by the Sandy coverage over the last couple of days, and my heart goes out to all of you who have been affected by the storm. Know that you’re in my prayers. Stay safe.








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