For Wednesday night I made Tortilla Soup. It was supposed to be vegetarian and calls for tofu. I don’t like tofu, so I nixed that idea and decided to make it with chicken instead. I was making it for dinner, not as an appetizer, so I suppose that’s part of why I decided to do a substitution rather than just omit the offending ingredient.
Aside from adding cooked chicken to it, I don’t think I made other changes. I think I used New Mexico chiles, but I honestly can’t remember right now. I didn’t put cheese into mine, but Alex used some in his.
This wasn’t as spicy as I had expected. Alex was surprised about its lack of hotness, particularly after spicy things like the Shrimp and Okra Gumbo and the Southwestern Chicken. I started off not too impressed, but the bites of this that had avocado in them were amazing. I wasn’t a big fan of the kale in the soup, though. The chicken I added also didn’t enhance the soup.
This took a while to make (toast chiles, blend them with tomatoes, simmer for a while). If I make it again, I’ll make it as a soup to start a meal, and simply leave out tofu or chicken.