America's Test Kitchen Family Cookbook
Just before I was married, I received The New Best Recipe by America's Test Kitchen for Christmas. Over the next few months, I spent hours reading, yes, actually reading it. It was amazing. Finally, someone was approaching cooking in a scientific manner. Why had I never heard of them before?
Anyway, I loved the book, but the recipes were not very flexible, and they didn't always turn out for me. I liked the idea behind them, though.
Two years later, Christmas. I receive America's Test Kitchen Family Cookbook. Think Betty Crocker meets The New Best Recipe. This book is amazing! Everything I have tried from it has worked beautifully. It is designed for quicker access than The New Best Recipe, and it has a wider variety of everyday recipes. Best of all, the recipes have turned out to be more forgiving of substitutions. I love it!
One of my favorites from this book is Tortilla Soup. Except that my recipe isn't really from the book anymore; I have adapted it beyond recognition. My version is simpler and more economical. This is a great spicy chicken soup when you have a cold! I like to serve it with fresh cornbread.
Chicken Tortilla Soup
2 quarts chicken broth
1 onion, chopped
1 chipotle chile in adobo sauce, minced
1 tablespoon chili powder
1/2 head garlic, minced
1/2 pound chicken, cooked and shredded or chopped
1 14-ounce can chopped tomatoes (or 2 cups fresh chopped tomatoes)
2 tablespoons lime juice
1/2 bunch cilantro, chopped
Dump everything except the lime juice and cilantro in a pot. Simmer until onion is tender and flavors have mingled, about 45 minutes. Add lime juice and cilantro.
Serve with your choice of the following:
Crushed tortilla chips
Chopped fresh tomato
Chopped green onion