Have you ever been around a couple that recently gave birth? They are
out of their minds, ogling over how cute their spawn is, exhaustively attending
to its every need, and having whole conversations about its poop. I mean, this
last topic might very well be what sets apart parents from the rest of
humanity: such intense focus on another being’s bowel habits.
Guess what? I get excited every morning when I let Sister out and she hasn’t peed in her cage. I clap and
cheer for her, standing alone in the backyard, when she does her business (and
it’s solid). husBen and I haven’t slept through an entire night in over a month,
yet we are so happy. Smitten.
Sister and Quimby have really taken a liking to each other too. They
talk all morning, making little noises back and forth like they are having a
really clever conversation. I don’t think they hear me when I try to tell them “we
are a quiet family.” She bites his tail, he tugs at her ears, and they fight
over toys like they are real brother and sister.
Okay, we are those people
right now.
I whipped up this soup for husBen over the weekend and he said it was
the best thing I have made recently. I must need to step up my game if a soup
merits that praise. It is pretty fantastic though.
Mexican chicken
soup
Serves
4
2 tablespoons extra-virgin
olive oil
1 red onion, chopped
8 cloves garlic, minced
2 large boneless skinless
chicken breasts, cut into 1/2-inch pieces
2 canned chipotle chiles in
adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
2 cups cherry tomatoes
6 cups chicken broth
½ cup fresh cilantro leaves
Juice of 1 lime
Salt and pepper
1 hass avocado, thinly sliced
lengthwise into slivers
Tortillas
and vegetable oil
In
a large saucepan, heat the olive oil over medium-high heat. Stir in the onion
and cook until it softens with some crispy edges, about 8 minutes. Add in the
garlic and cook a minute more (stir more often here). Increase the heat to
high, push the vegetables to the side of the pan, add the chicken and cook,
stirring, until golden and nearly cooked through, about 5-8 minutes. Stir in
the chipotles and adobo sauce, then stir in the chicken broth. Add in the
tomatoes whole. Lower the heat and simmer for 15 minutes, skimming any foam.
Stir in lime juice; season with salt and pepper.
Meanwhile,
heat up vegetable oil (enough to be about ½ inch deep in your pot). Slice up 1
tortilla into thin strips and add to hot oil until they are crispy (1 minute or
less). Remove with slotted spoon to drain and cool.
Distribute
cilantro evenly between bowls then ladle in soup. Place avocado slices on top
and garnish with fried tortillas. Serve hot!
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