I truly love recipes that remind you of a specific moment in time. This is the reason I ask people for their recipes. If we are still not as close as we used to be because of time, distance, or differing life circumstances, I will always remember them and our friendship when I cook the recipe they willingly gave to me. I believe that the memories foods hold is the central appeal of cooking.
This particular dish is one I ate during my engagement period. My mentor and Sunday school teacher had whipped this up and offered me a bowl. During our lunch together, we talked about life, marriage, and the issues both held for me in the future. Every time I get out the piece of paper she wrote the recipe on, I remember that special time and deeply miss our conversations together. I feel that I honor her every time I make the dish. I hope you enjoy it as much as I, and share a bowl with a friend.
Emily’s Chicken Tortilla Soup
Courtesy of Emily Smith
1 teaspoon olive oil1 cup chopped onion
2 cloves of garlic, minced
1 cup frozen kernel corn
1/4 cup dry white wine
1 Tablespoon chopped jalapeno (or more if you prefer)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
2 cups chicken broth
1 (14 1/2 ounce) can of diced tomatoes, undrained
1 (10 3/4 ounce) can tomato soup
1 lb chicken (uncooked* or 2 cans of chicken)
Heat the oil in dutch oven over medium high heat. Add the onion and saute until translucent. Add the garlic, and saute until fragrant. Stir in all other ingredients, one at a time.
*Add the chicken in last. If the chicken is uncooked, then boiling the soup and simmering it will cook the chicken. After the hour of simmering, take out the chicken and shred. Then place back in the soup.
Bring to a boil. Reduce heat and simmer for 1 hour.
Top with crushed tortilla chips, cheese, and or sour cream.