The other thing I get more excited about in the fall is soup. With soups, there are so many options to choose from. Besides, I need to work on making dinners that aren't so heavy right now. This means that you can expect to see soup recipes here a little more often starting with this one:
Chicken Tortilla Soup
Makes 6-8 bowls
2 chicken breasts cooked and shredded (should amount to about 2 cups)
2 onions, diced and then divided
8 hard taco shells, broken into little pieces
1/3 cup milk
1/2 cup water
1 garlic clove, minced
1 Tbsp olive oil
2 Tbsp green chilies, diced
4 cups chicken broth
1/4 cup canola oil
Optional: hot sauce, cilantro, fresh lime juice
1. Cook chicken and then shred with a fork. Set aside
2. Using a blender or food processor, pulse half of the onions with all of the taco pieces, egg, milk, water, and garlic. Make sure it's fairly well blended. Pour it into a bowl and let sit at room temp for 10 minutes.
3. Heat olive oil over medium-high heat in a saucepan and cook the rest of the onions for about 4 minutes. Add the chicken, chilies, and broth. Simmer.
4. While the broth is simmering, heat the canola oil in another pan. Form patties with the tortilla mixture and cook in the oil for 3 minutes on each side. You will need to do this in batches. When each batch is done, set on a paper towel-lined plate to drain.
5. Add tortilla patties to soup as you serve. I like to squeeze some fresh lime juice and plenty of hot sauce over the top.