Chilaquiles Soup

Some friends of mine from work began the wonderful idea of the “culinary collaboration” where people take turns bringing lunch for the whole group on a specific day.  Tomorrow, chilaquiles soup, a recipe I got when…

<flashback>Quentin was in desperate need of a suit for a job interview he had the very next day.  Despite our cooking styles, I am actually the planner and Quentin likes to “go with the flow”.  [Insert contradiction from Quentin here.]  If you’ll remember, Quentin didn’t have a car at school, and I did.  When I got off work, I picked him up, drove all over town before finally finding a nice pair of pants to go with a sports coat he already had.  We picked out a nice shirt and tie, and he was set.  It was 8:30 p.m. before we headed back to his place, we were starved and stressed.  Quentin had a meeting for work at 9, and his pants were in desperate need of hemming.  I made dinner during his meeting (pasta with canned vodka sauce cooked in a rice cooker in his dorm, if you must know), and set to hemming the pants as soon as he got back and we could see how long they needed to be.  It was a late night, and I had to be at my school for student teaching at 7:00 the next morning.  In the end, we both agreed that he “owed” me.

The following weekend, he made me and my roommates dinner: tacos and a variation of this soup.  I can hear the “aw”s through the time-space continuum now.  Yes, dinner was delicious.  Yes, he’s quite a man.</flashback>

The recipe has been modified on various occasions.  When Quentin last visited, we had it without chicken or zucchini.  Tomorrow, it will be had without the chicken since a coworker is vegetarian.  That night, he made it without the zucchini.  It’s what a friend of mine calls an “easy-going” recipe in that it’s wonderfully flexible.  Hope you enjoy!

Recipe for Chilaquiles Soup

Time: 20-30 minutes, tops

Ingredients:

  • 1 small onion, roughly chopped
  • 3 cloves garlic, diced
  • 1/2 jalapeno, diced
  • 2 cans tomatillos
  • 2-3 cups chicken broth (I typically use water and chicken bouillon because I don’t figure there’s much difference)
  • 1 can corn
  • 2 zucchini, chopped into bite sized chunks
  • 2-ish cups shredded chicken (I’m totally just guessing here)
  • 1/2-ish cup fresh cilantro, chopped (as Quentin would say, too much cilantro is impossible)

Saute onions, garlic, and jalapeno in large pot.  Pour into blender along with tomatillos.  Blend until smooth.  Saute zucchini in same pot.  Add blended mixture, chicken broth, corn, and chicken.  Bring to a boil.  Stir in cilantro.  Serve.

Possible additions: tortilla chips and sour cream.

Possible substitutions: I totally forgot to get a jalapeno at the store yesterday and didn’t realize it until I had started to saute the onions and garlic.  My replacement was a dash of red pepper flakes and a couple dashes of black pepper.  Initial taste tests say go for it.  Quentin, please forgive me.

One Response to “Chilaquiles Soup”

  1. hanley says:

    i remember when quentin made that soup! and it was sooo good. yeah, i know, i’m like two months late.

Leave a Reply