The temperatures are plunging, rain is softly pinging my roof, dusk came early thanks to daylight savings time, and today I decided to make soup. Not just any soup, but lime and chicken soup which translated the liminality of the day into the flavors of summer and fall. Bad picture, good soup.
Tortilla and Lime Soup (based on a recipe by the wonderful Joyce Goldstein)
Poach and shred a chicken breast. Then set aside.
Saute 1/3 diced onion for about 8 minutes. Add 1 teaspoon minced garlic and 1 tablespoon canned green chiles. Saute for about 2 minutes, then, add 2 c. of chicken stock, 1/2 c. canned diced tomatoes, 2 tablespoons minced green onions, 1 tablespoon fresh cilantro, 1-2 tablespoons fresh lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Simmer for 2 minutes to blend the flavors, then add the shredded chicken. Cook for another few minutes.
Meanwhile, tear a small corn tortilla into strips and fry until golden brown. Put a half of an avocado cut into smaller pieces into the bottom of a bowl. Pour the hot soup over it and top with the tortilla pieces.
Serves one. Perfect for a stormy day.