Tortilla Soup

One thing I didn't expect when migrating across the world, was a big difference in food. I mean, I'd always heard that Aussies are so similar to Canadians and that the cultural shock is slim to none. This is true on most fronts. I have already gone into details about some of the different words they use, but I haven't noted a food type that is not nearly as prevalent as it is back home - Mexican.

And I LOVE Mexican food. In general, stores in Australia do not carry a large variety of Mexican style food or ingredients. The main brand you see is Old El Paso (of course) but others are hard to find. The lack of Mexican food is also felt in the restaurants. Not sure if you know, but apparently Adelaide has more restaurants per capita than any other city in Australia. I've seen 2 Mexican places, that's it!

Why would I have expected any different though? I mean, Mexico is as far from here as any place! I guess I didn't really think about it at all. And I must say, any lack in Mexican food is more than made up for in the abundance of awesome Asian restaurants. From Thai to Chinese to Indian and everything in between - you can find some amazing Asian dishes in Adelaide.

So, needless to say, I try and make Mexican food at home so we never have to miss it too badly.  This tortilla soup doesn't require anything out of the ordinary (so I can find the fixings at a regular grocery store) and it certainly brings a taste of Mexico to my kitchen which is miles and miles away.

Enjoy!

Soup

1 tbsp olive oil

1 onion, chopped medium

4-5 cloves garlic, minced

1tbsp paprika

2 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1/4 tsp cayenne pepper

1.5 L chicken broth

1 28 oz can of crushed tomatoes (3 cups)

2 bay leaves

2 tsp salt

2 chicken breasts, cooked and shredded (you can grill, bake or fry, or use a whole chicken from the store)

Toppings

1 avocado, chopped

1 cup cheddar cheese, grated

1/2 cup green onions, diced

1/2 cup pickled jalapenos

Cilantro

Tortilla chips, crushed

Lime wedges

 

1.    Heat oil in large soup pot over medium heat. Add onions and garlic and toss for about 3 minutes. Add paprika, cumin, coriander, chili and cayenne and stir for another 3 minutes.

2.    Add broth, tomatoes, bay leaves and salt and bring to a simmer. Cook uncovered for 30 minutes. Remove bay leaves. Add chicken and simmer for 5 more minutes.

3.    Prepare with toppings, or let people dress their own.

Serve and prepare to take your praise!

Spicy corn chowder with prosciutto and thyme

It’s autumn in Australia right now. They don’t call it fall…maybe because leaves falling from trees are not a given like they are at home. As spring hits home with 18 and sunny days in Saskatoon, we too are having 18 and sunny days in Adelaide. Only it’s a very different 18 and sunny than that in Saskatoon. After a brutally long winter every year, beautiful spring days are the absolute best and you definitely have an unrivalled sense of appreciation for them. You start breaking out the sunny, fresh spring foods and drinks and light up the bbq again. How exciting.

In Adelaide, on the other hand, a sunny 18 degree day in May is different. Though our bbq’s are still going (and likely will year round), and though all we need is a light cardigan and a scarf, it is cooling down and winter, however hot or cold, is around the corner.

So, while my parents and friends back home are getting their hamburger on, I am looking for a little something different. Enter soup. The markets are full of fresh, super sweet corn that is as good as the amazing corn I am used to in Kelowna.

What better idea than a corn chowder and flaky buttermilk biscuit? Nothing.

Spicy corn chowder with prosciutto and thyme

6-8 slices of prosciutto, diced

1 tbsp butter

1 tsp EVOO

1 jalapeno, cored, seeded and chopped fine

6 green onions, diced

1 medium brown onion

3/4 tsp salt

1/2 tsp pepper

3.5 cups chicken broth

2 medium potatoes, diced

4-5 whole ears of corn, kernels cut off discard all but two cobs

1.5 tsp fresh thyme, chopped

Fry prosciutto in a non-stick frying pan until crisp, about 8 minutes; set aside.

While prosciutto crisps, prepare all of the other ingredients as per above. In a large pot on medium high heat, melt butter and add oil. Add jalapeno, green onions, onion, salt and pepper. Stir until onions soften, 3-5 minutes.

Add broth, potatoes, corn kernels and the two cobs, and thyme. Cover and simmer until potatoes are fully softened, about 10 minutes.

Remove the two cobs. Puree 4-5 cups of the soup in a blender (1-2 cups at a time, carefully) and add back to the pot. 

Add almost all of the prosciutto into the soup, saving just enough for garnishing. Salt and pepper to taste.

Serve and prepare to take your praise.

Serving suggestion: Flaky buttermilk biscuits