Little man cub/papaya baby has been very active this week.
His kicks/jabs/elbows/knees are much stronger and when he's moving, the duration is longer, too. He has quiet spells a lot but he's still super active - mostly in the evenings, midday and early mornings when I'm just not quite ready to wake up but ... he doesn't seem to care.
The other day I woke up at 6:30am to my bladder being smashed by a fetus foot/hand/elbow/whatever. Good morning to you too, baby!
Thankfully my rocky food relationship is long over and I can eat like a "normal" pregnant human now. And from time to time I crave a little something spicy. I've craved spicy and pickled things from the very beginning, actually.
And last night I was craving tortilla soup: something rich but light, and obviously spicy. And lots of cilantro!
I had a picked-over chicken carcass (hate that word a lot) from a roast chicken earlier this week so I threw it in a pot of water to make some quick broth.
Here's the recipe I just made up as I went along; that's how I roll in the kitchen and it *usually* works out.
Last night was a complete success and
I the baby ate like, a gallon of soup.
Of course tweak this to your taste ...
Chicken Tortilla Soup
One 4 pound chicken or just the carcass, either way you get a lot of flavor
Large pot/dutch oven
Put the bird in the pot and fill with water til the bird is covered (about 12+ cups). Heat to a boil for at least 30-45 minutes to get as much flavor as you can into the broth. Of course if you are using a whole bird, cook for longer so it's not raw in the center, a full hour. Then make a cut where the leg meets the breast to check that it's running 'clean' (not red). Remove the bird and add the following to your pot of broth:
Can of diced tomatoes with juices, preferrably a spicy variety - I used a 'salsa style' tomato that was fire roasted with green peppers
Can of green chilis (the little baby can)
1/2 bag frozen or one can of corn
Can of beans, your choice - I used kidney because it's what I had but chili or black beans would also work
Let this simmer for a while, about 20 minutes. Then add:
1 T Cumin
1 t Chili Powder
1/2 t Thyme
1/2 t or less, just a hint really, Ground Cinnamon
Fresh Jalepeno pepper, diced with seeds - use 1/2 a pepper, a whole pepper, 2 peppers - this is where you'll be controlling your heat so use as much as you like
Diced chicken, about 2 cups
Let this simmer a few more minutes to let the jalepeno soften. At this point I tried something different, for me at least: I crumbled up 3 small corn tortillas and dropped them into the soup. I wanted a little 'thickness' to the broth - it seems like a good tortilla soup has an almost creamy base, even though there isn't any dairy added. The tortillas kind of fell apart as it simmered and turned the broth a little opaque. *Perfection*
Add coarse salt to taste. And that's it.
I prepared the following toppers while the soup was simmering:
Fresh diced avocado
Fresh minced cilantro
Grated cheese - I used colby which was good but cheddar would work. Heck if you are an actual Hispanic person or a Mexican food purist, use something like Queso Fresco. yum (Actually if you are Hispanic you're probably laughing at my gringo recipe or not even reading it in the first place!)