Tortilla Soup

Tortilla Soup or Aztec Soup is one of those WOW dishes for me, it is so rich and tasteful, not to spicy but with some kick, with crunchy tortillas and nice creamy avocado: I just love it! It is a really old recipe that has managed to still be present at mexican tables. The original version has no chicken, carrot or zucchini in it but I add it to make it richer and yeah, to "hide" veggies for the kids. (but you can leave them out to make it more traditional)

Ingredients:

• 4 medium tomatoes
• 1 small onion, chopped
• 1 garlic clove, peeled
• 4 teaspoons canola oil
• 1 boneless skinless chicken breast
• 1/8 teaspoon salt
• 1/2 kilo corn tortillas 
• 2 tablespoons chopped carrot
• 2 tablespoons chopped zucchini
• 1 tablespoon minced fresh cilantro
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup chicken broth
• 2 tablespoons tomato puree
• 1-1/2 teaspoons chopped seeded jalapeno or ancho pepper
• 1 bay leaf (if you can get some epazote use it instead)
• 1/4 cup cubed avocado
• 1/4 cup shredded Fresco cheese or some monterrey Jack
• Sour cream for garnishing

Directions:

1. Brush the tomatoes, onion and garlic with 1 teaspoon oil. Roast close to the heat for 3-4 minutes on each side or until tender. Peel and discard charred skin from tomatoes; place in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
2. Sprinkle chicken with salt and pepper to taste; bake for 5-6 minutes on each side. 
3. Cut the tortillas in fine strips.
4. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned, careful not to burn them; remove and set aside on a paper towel.
5. In the same pan, cook the carrot, zucchini, cilantro, cumin and chili powder over medium heat for 4 minutes. 
6. Stir in the tomato mixture, chicken broth, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
7. Cut chicken into strips and add to soup; heat through. Discard bay leaf. Add the tortilla strips.
8. Garnish with the avocado slices, sour cream and cheese before serving.

Asparagus with feta

This side dish is really tasty and easy to make, yes, you have to find really good asparagus but that shouldn't be a big problem with the spring we had. Just make sure the tips are deep green and you're safe to go!

Ingredients:

• 1 bunch thick asparagus, about 24 spears, ends trimmed
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup crumbled feta cheese
• 1 teaspoon lemon zest

Directions:

1. Preheat grill to high.
2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
3. Put the asparagus on the grill, making sure to place spears perpendicular to grates so they don’t fall through. Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. 
4. Remove the asparagus from the grill and place them back in baking dish. Allow them to cool. 
5. Place cut asparagus back in their dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. 
6. Serve room temperature or cold.

Note: To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.