I’m glad I was home Friday. About 11:30am there was a rumbling sound in the attic while I was sewing and an hour later I figured out what was causing it. The top of the sprinkler pipe busted and water was bubbling all over. It could have been worse, but all the plants and pipes where covered and that was the worst that had happened.
To warm up I thought I would try making my mom’s totilla soup. It’s super quick and easy to make. It also uses tomatoes which are on my radar of things I don’t like, but when I blended the soup it tasted really really good and hit the spot.
1 pound onions, chopped
2 cloves garlic, chopped
1 stick butter
3 cans Rotel tomatoes and green chilies, pureed (I used Hatch)
1 pint chicken stock
2-3 tablespoons cilantro
6 corn tortillas cut into 1 inch squares (I used flour)
grated Monterey Jack Cheese
Saute onions, garlic and jalapeno in butter until tender.
Add tomatoes, chicken stock and cilantro. Simmer 15-20 minutes.
At this point you can keep as is or blend in a blender for a smoother soup then return to the pot. Add tortillas; heat. Serve with cheese.