Hello everyone,
I am sorry for taking a little break as I traveled back to Austin, Texas. I took a long “break” with my family in Germany and I needed it. Connecting with my German family was important and I feel so lucky that I was able to take that time to be with them.
As I am re-entering into my world here and putting my focus back on Summercamps, I wanted to take a moment and thank you all for being such important parts of my journey. Thank you!
I had Covid over Christmas and I hear so many people getting sick right now, I though I would share my favorite Tortilla Chicken Soup with you.
TORTILLA SOUP RECIPE
Ingredients:
2-3 cloves garlic
1 small onion
1 jalapeño
1 cup cilantro fresh
1 chipotle pepper in adobo sauce (this is important for the smoky flavor)
1 (15oz) can of roasted tomatoes
1 lb. boneless, skinless chicken thighs
kosher salt & pepper to taste
1 tsp dried oregano
2 TBSP olive oil
6 cups low-sodium chicken stock
2 red bell peppers
2-3 limes
TOPPINGS:
diced onion
chopped fresh cilantro
sliced avocado
crumbled Cotija cheese
fried tortilla strips, or tortilla chips
lime wedge
INSTRUCTIONS:
Prepare the ingredients by dicing the onion, garlic, jalapeño, chipotle peppers, and cilantro. Set them aside.
Season the chicken tenders with salt and oregano. In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until they achieve a golden brown color. Transfer the seared chicken to a cutting board and shred it using two forks. Set the shredded chicken aside.
If the pot appears dry, add the remaining tablespoon of olive oil. Incorporate the diced vegetables and cook over medium-high heat for 10 minutes until the liquid begins to evaporate.
Pour in the chicken stock and canned tomatoes, stirring and scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Add the shredded chicken, bring the mixture to a simmer, and then stir in the bell pepper.
Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld.
Finish the soup by adding lime juice and seasoning with salt to taste. Serve the hot soup with diced onion, cilantro, avocado, cheese, tortilla strips, and lime wedges on the side for topping.
Enjoy!
🌶🥑🧅🧄
Wishing you health and strength throughout this winter season! If you're in search of summer camps, I've got a variety of virtual camps available on my website.
Plans for in-person camps are in the works, and I'm awaiting confirmation from my kitchen location to finalize arrangements.
Thank you for your patience in this process. I'm eagerly anticipating the opportunity to reconnect with all the kids this summer, whether virtually or in person.
As I map out the summer schedule, I'd love to hear your input. Feel free to share any specific recipes you'd like your kids to learn, suggest ideas for new summer camps, or let me know what aspects you enjoyed in previous years. Your feedback is invaluable, and I'm here to tailor the experience to your preferences.
We also have some fun new classes for adults in the process and I can’t wait to share them with you!
Looking forward to hearing from you! Have a fantastic weekend!
Chef Pascal