Quick and dirty

7 Sep

No one should need to write this down.

We have been experimenting with different ratios, most recently 1 can of refried beans and 1 can of rotel to 1 litre of chicken stock. It produces a much thinner soup, but with crushed tortillas chips and a spoonful of sour cream, makes a beautiful consistency.

Dad remarked “it tastes like a chimichanga!”

We’ve changed it so often the Mister is bound to ask, helplessly: “how do you make that again?”

And I will say, like this:

2 cans (398 ml or 14 fl oz) refried beans
24 fl oz or more of chicken stock
1/2 cup salsa
1 tsp or more cumin
1 tsp or more chili powder
Shredded cheese
Tortilla chips
Cooked, shredded chicken
(any toppings on hand: diced avocado, shredded cheese chopped onion, lime wedges, corn, cilantro, sour cream)

In a stockpot, heat refried beans, chicken stock, salsa, and spices on medium heat. When the mixture is melted and cohesive, lower heat and add crushed tortilla chips (use a tablespoon of dried cornmeal if no chips).
While stirring, add a handful of shredded cheese and stir in a figure 8 to melt.

Serve in bowls and top with more chips and other toppings.
This thickens up, so keep extra stock handy or just water to thin if it gets too thick.


Tommy Bahama Tropical Café

¼ cup extra virgin olive oil
4 tablespoons unsalted butter
2 medium yellow onions, roughly chopped (about 2½ cups) We used sweet onions and surprise! They were too sweet.
4 cloves garlic, peeled and sliced into quarters
1 green bell pepper, roughly chopped (we use Anaheim)
6 small (6-inch) corn tortillas, cut into small pieces (about 1¼ cups) (we toasted ours)
2 teaspoons chili powder
1 tablespoon ground cumin
8 cups low sodium chicken stock or broth
1½ teaspoons salt
¼ teaspoon cayenne pepper

2 cooked, diced or shredded chicken breasts

Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. Add spices and fry. (here you can sprinkle 3 tbsp of flour if using to brown before adding chicken broth)

Add diced corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a simmer for about 20 minutes. Cool, and use hand-held blender to puree until completely smooth. Stir in chicken, then ladle soup into bowls and garnish with chips, cheese, avocado, lime wedges, cilantro and sour cream.

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