I love tortilla soup -- my recipe is undoubtedly not authentic, but it's
yummy and easy.....poach a few boneless chicken breasts in 4-6 cups of
broth, then take them out and cook one peeled, chopped potato and 1 or 2
chopped carrots. When the potatoes are soft, mash a few cubes and add them
back in. Cook for a bit, then shred the chicken and add it back to the pot,
along with a handlful of frozen corn kernels or some black beans if you
want. Then dump in a half jar or so of salsa (I love Safeway Select
Chioptle Salsa for this recipe, but if I don't have any, I add whatever
salsa I have, or just canned tomatoes plus a sprinkling of ground chipotle).
Let simmer a bit, then add the juice of half a lime, and taste...adjust
salsa and lime to taste. Plop a handful of cracked tortilla chips into a
bowl, top with some grated Jack or Cheddar, and ladle in the soup. Eat as
is, or top with sour cream and/or avocado.
Here's another....I got this from epicurious.com (it was from Gourmet
magazine), and have made it a few times. I keep some of the butter on hand
in the freezer. It's good as a topping for various fishes, rice, veggies...
Pan-seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass
fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
If using striped bass, score skin in 3 or 4 places with a thin sharp knife
to prevent fish from curling (do not cut through flesh). Pat fish dry and
sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over
moderately high heat until just smoking, then sauté 3 pieces of fish,
turning over once with a spatula, until golden and just cooked through, 4 to
5 minutes, and transfer to a plate. Sauté remaining fish in remaining
tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
. Chile lime butter can be made 1 day ahead and chilled, covered. Bring to
room temperature before using.
Makes 6 servings.