Though I wish it were different, I’ve never been able to create a flair of mystique. Much the opposite of a mystery, my emotions & thoughts ooze out of me in full 3-D view. All of that was just to say Resurrection Soup was crafted with love on Easter Sunday, 2020. The name of this tortilla soup is its birthright and that is all. (If you just want the recipe, opting to pass on the shits and giggles, click here.)
As a young girl, my mom wasn’t much for having others in the kitchen when she cooked. She didn’t mind, however, if I experimented with baking after the real meal was completed and cleaned up. One time, I proudly presented my family with late night cupcakes topped with beautiful green icing. As we all crunched excessively with each bite, I learned the lesson a baker only has to learn once: never mistake granulated sugar with powdered sugar.
As you can imagine, baking brownies, cookies, cakes & muffins didn’t completely prepare me to nourish myself properly. Before I was a mom, there were times times when my dinner was either Taco Bell or cereal. After my litter arrived, I developed a utilitarian view of food. No one was going to go to bed with empty tummies, but to say dinner was always a four course meal would be untruthful at least 6 or 7 days a week.
I’ve been around long enough now to develop a few recipes that I nail every time, including lasagna and salsa. My kids also prefer my scrambled eggs over all others. Putting fast food in my body is now the very last resort. My palate has matured. I know what tastes good and what fuels my body best.
When food is cooked with love and joy, the creation will be delicious. Every time my guapo amigo and I create such a dish, we know it is a must on the TacOcaT menu. Resurrection Soup is one of the first new recipes to join our staples.
- 1/4 cup each chopped celery, onion, cilantro
- 1 minced garlic clove
- 1 each zucchini & squash
- 2 serranos
- l pkg. chicken (8 thighs)
- TBS olive oil
- 1/2 stick butter
- 1/4 cup flour
- Lawry’s Adobo Seasoning with pepper
- 8 tsp. Better Than Bouillon Roasted Chicken Base
- 4 big tsp. Sofrito (tomato cooking base)
- 64 oz. water
- 2 bay leaves
- 1 dried New Mexico Chili
- 14.5 oz. can fire roasted tomatoes (undrained)
- 14.5 oz. can black beans (drained & rinsed)
- Splash tomato juice
- Cotija Cheese
- lime
- avacado
- sour cream
- tortilla chips
Process:
- Preheat grill on high. Half zucchini, squash & 2 serranos. Coat chicken and veggies in olive oil and dust with Lawry’s Adobo seasoning. Cook until grill lines show, not over-cooking. (We cooked chicken to 80% done as it will cook more in the soup.) Pull off the grill and set aside.
- Saute’ chopped celery, onion, cilantro & minced garlic in 1/4 cup butter. Add water, Better Than Bouillon, Sofrito, bay leaves and chile. Bring to boil and then back it down to a simmer.
- Chop grilled chicken and add to soup. Toss in can of fire-roasted tomatoes, splash of tomato juice and drained & rinsed black beans. Squeeze 1/4 of a lime into the soup.
- Create a roux with 1/4 cup of melted butter and a matching amount of flour. Stir this into the soup. Cut grilled zucchini & squash into bite sized pieces and add to soup. Do the same to one chopped & deseeded grilled serrano and add. Increase simmer, uncovered 20 minutes.
- Garnish with Cotija cheese, lime fourths, avacado slices, sour cream, other grilled serrano & crunched tortilla chips.
-Other variations we plan to try include adding potatoes and/or corn and using andouille sausage or chorizo instead of chicken.
Disfruta sopa muy delicioso de Pascua de TacOcaT!
Thanks for the recipe 😘
You got to taste it first hand. 🙂 One day, you will enjoy it in Mexico with us!
I think this looks and sounds sooooo good! I think I will have to make a Kroger click list and try it! Yum 😋
Thanks for checking it out! Let me know what you think. I am going to experiment with time lapse video on the next TacOcaT recipe! 🙂