I’m taking today off. I’ve worked the past couple of weekends, so I decided to use up some of the comp time that I’ve accrued. I should probably be doing some of my Arabic homework, but I pulled out Rick Bayless’s Mexican Everyday instead because … well, I was actually thinking of making dinner in the slow cooker, but instead I lit on the recipe for Tortilla Soup.

Yes, it’s another cooking post!!

The recipe calls for a pasilla chile, but I didn’t have any fresh ones (yes, they’re dried.  I don’t want to talk about it), so I used an ancho instead.  First ya toast it.

Once toasted, it gets pureed with a can of fire roasted tomatoes.

A little olive oil …

… some onion …

… a little garlic, sauté till golden …

… and into the blender to puree with the tomato and chili.

Puree goes in the soup pot to cook for a bit …

… until it thickens.

Add some stock and simmer for 15 mins.

Add some chicken.

Toast some tortillas in the oven.

Just about done!

Soup in bowl.  Crunch up tortillas, sprinkle on top. Add cheese.

Lunch is served!