I am a firstborn child, and this in turn tends to make me a bit bossy.
It's not my fault. It's a scientific fact that firstborns tend to be orderly, organized, bossy, and dominant.
I heard it once on one of those morning shows and read about it in Time magazine.
I also have a couple younger siblings and an extremely tolerant husband (who happens to be the baby of five) who wholeheartedly agree with this harsh reality.
Normally I try to suppress it. But today? Today bossy is good. Because you will be happy when I exercise my authority and tell you to go out right now and buy the ingredients to make this soup and then go straight home and make it. I'm telling you, do it today(!).
I do love all food. French, German, Italian, they're all great. But my husband tells me that I must have been a Mexican in a past life for I do love Mexican food. My family tires of it sometimes. But I never do. A friend of mine once told me that when she and her husband moved to Europe for a year, the thing she missed most about home was Mexican food. She even went through withdrawals and we came up with a name for her condition: AMFD, Acute Mexican Food Deprivation. It is curable, but only by eating buckets of salsa or visiting a Ted's Escondido (a locally owned restaurant.)Consequently, this harsh reality of a life without Mexican food was more than I could bear. It has ruined all dreams I have ever had of living on the other side of the pond. A life without Mexican food is, well, unimaginable.
So now you can see why it came as no surprise to me to find that my favorite new soup is now Yucatan Chicken-Lime Soup.
I found this recipe in The Daily Soup Cookbook. And one of the things I liked best about it is that I had most of it's ingredients on hand: chicken, rice, cilantro, Mexican oregano and chipotle chili's are staples in my house.
One ingredient, however, avocado leaves, are a little more difficult to come by. Not too many avocado trees in Oklahoma. So I had to do without. But this gives me something to look forward to. First chance I get, I'm driving to a local asian market (they have just about everything) to see if I can find some avocado leaves there and then I'll be headed straight home again to try out another batch of this soup. I have never cooked with avocado leaves before, so if anyone knows what they are like, please let me know.
Another ingredient I used in place of the chopped, dried chipotle pepper, was dried chipotle granules, which I found in the spice isle at Supertarget. One whiff of this potent little gem of a spice, and you'll appreciate their fiery, smoky flavor. I always keep 'em on hand. And the bossy, big sis in me says that you should too.
This soup begins with a rich, succulent, chicken broth, surrounded with an intoxicating aroma of dried chipotle chili, and canned chipotle in adobo sauce, along with a hint of epozate and generous amounts of fresh, chopped onion, verdant bell peppers, garlic, rice, and chicken making up the body of the soup. Then topping it off with plenty of fresh lime juice, chopped green onion and cilantro. I feel obliged to warn you, however, this is an addictive soup. And, as usual, my picture doesn't do it justice. But if you like Mexican food and Tortilla Soup, I suggest you try this recipe. Just remember to go easy on the chipotle peppers, they're pretty hot.