Mexican Chicken Soup

It's a gloomy, rainy day in sunny Southern California! Our weather's ADHD never fails us. So, naturally, after a 90 degree day, there will likely be a 50 degree day.

That's cool with me. I like soup.

I like soup a lot.

(Adapted from Jane Coxwell)

Ingredients:

• 10 cups water
• One 3 1/2-pound chicken
• 3 medium tomatoes, cored and quartered
• 1 medium carrot, sliced 1/2 inch thick
• 1 small red onion, cut into 1-inch pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 small cinnamon stick
• 1/2 cup chopped cilantro, plus more for garnish
• Salt
• Pepper
• 2 small flour tortillas, halved
• 6 tablespoons fresh lime juice

Directions:

1. In a saucepan, combine the water, chicken, tomatoes, carrot, onion, garlic, coriander, cumin, cinnamon and the 1/2 cup of cilantro. Add a generous pinch each of salt and pepper and bring to a boil.
2. Cover partially and simmer over moderately low heat for 30 minutes, skimming as necessary.
3. Discard the cinnamon stick and continue simmering until the chicken is cooked through, 30 minutes longer.
4. Meanwhile, in a large skillet, toast the tortillas over moderate heat, turning once, until crisp in spots, 3 minutes. Cut the tortillas into thin strips.
5. Transfer the chicken to a plate and let cool slightly.
6. Shred the meat; discard the skin and bones.
7. Return the chicken to the saucepan and reheat the soup.
8. Stir in the lime juice and season with salt and pepper.
9. Ladle the soup into bowls. Garnish with the tortilla strips and cilantro and serve.

Ale, Cheddar, and Jalapeño Soup

(Adapted from Closet Cooking)

Yield: 4 servings!


Ingredients

• 1/2 pound bacon (double smoked is good), cut into 1 inch slices
• 1 onion, diced
• 3 jalapeño peppers, diced with most of the seeds removed
• 3 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons butter
• 1/4 cup flour
• 1 bottle dark ale, like Guinness
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cups cheddar cheese, shredded (sometimes I add more!)
• cayenne to taste
• salt and pepper to taste

Directions

1.  Chop bacon and cook it in a pan over medium/low heat. Set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
2. Add the onion and jalapeno and cook until tender, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
5. Add the ale followed by the broth and bacon and let cook for 10 minutes.
6. Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
7. Season with cayenne, salt and pepper to taste