Easiest Tortilla Soup

I’m a bit cautious in making the following statement, as individuals from anywhere but Southern California will undoubtedly mock me: it is actually kind of cold here in Los Angeles. (Remember, we’re used to 75 degree weather.)  The notion of walking home from class at 10pm in such arctic conditions, therefore, is rather daunting.

(Alright, now I’m just being dramatic, but bear with me—there’s a recipe in it for you.)

Upon arriving home, I’m obviously going to want something hot—and something that my frostbitten hands will still be able to prepare.  Cue the easiest and most delicious recipe for winter comfort food: Tortilla Soup.

20 minutes is all it takes to prepare this budget- and time-friendly dish. It’s flavorful enough to serve as an entrée, and hearty enough to keep you satisfied. And, best of all, it tastes even better reheated—just pop it in the microwave and you’re ready to go.

I guarantee it’ll warm even the coldest of hearts, whether they are beyond Los Angeles or not.

Tortilla Soup
1 medium white onion
2 tbsp vegetable oil
2 cloves garlic, minced
½ lb. ground turkey
1 tsp cumin
¼ tsp salt
1 can diced tomatoes with chili
1 8oz can tomato sauce
4 cups chicken stock
1 can black beans, drained and rinsed
1 can corn
1 tsp enchilada sauce mix OR 1 tbsp enchilada sauce
½ cup shredded Mexican mixed cheese, or cheddar and jack
1 cup tortilla chips, crushed
Sour cream, sliced avocado and cilantro to garnish (optional)

Coarsely chop the onion and add it, with the vegetable oil, to a large pot on medium-low heat. Cook until the onion semi-transparent, about 7-8 minutes, being careful not to let it brown. Add the garlic and stir for an additional minute.

Bring the pot to medium heat and mix in the ground turkey, breaking it up as it cooks. Continue to stir until the meat is cooked throughout, about 5 minutes. Stir in the cumin, as well as the diced tomatoes and tomato sauce. Once thoroughly incorporated, add the chicken stock, followed by the black beans and corn. Mix in the enchilada seasoning/sauce and allow it to simmer for another few minutes.

To serve, divide the soup into bowls. Sprinkle each with a portion of the shredded cheese followed by the crushed tortilla chips. If desired, garnish with sour cream, avocado and cilantro. Makes 8 servings.

Best Damn Guacamole

It’s just about that time of the year: hot chocolate is united with peppermint schnapps, white elephant gifts are given, and bad sweaters abound.

Yes, the holiday party season is upon us.

Being someone who loves to cook, I of course opt to bring an amazing food item as my contribution. My desire to “wow” the other partygoers, however, often conflicts with my ability to get out the door on time. In other words, I’m always running late; but at the same time, I still want to bring something that’ll knock their socks off.

Over the years, I have come to realize that the perfect party dish is my Best Damn Guacamole.

Sure, it looks unassuming, but wait ‘til people try it. Not only does everyone say it is the best guacamole they’ve ever had—even those that claim to dislike guacamole say it is delicious. And the best part? It takes about 10 minutes to prepare.

Go ahead, bring it to your next holiday party. You—and they—won’t be disappointed.

Best Damn Guacamole
4 large avocados
1/3 cup diced red onion
1 medium tomato
1 clove garlic
¼ cup finely chopped cilantro
2 tsp cumin
1 tsp salt
1 small lime (optional)

Slice the avocados in half length-wise and remove the pits and the peels. Place two of the avocados and the onion in a bowl. Dice the tomato and finely chop the garlic. Add these, as well as the cilantro, cumin, and salt to the bowl. Use a fork to break up the avocado and mix the ingredients. Cube the remaining avocado and gently fold into the guacamole. 

If the guacamole will not be served immediately, squeeze half of the lime over the guacamole and gently mix it in. Finally, cover the guacamole with plastic wrap, pressing the plastic directly onto the guacamole, and chill until ready to serve.

Cheesy Rice and Beans

When it comes to cooking, I like to do it cheap. I am, after all, a starving student (well, maybe not starving… I certainly eat enough). And because I just got back from a weekend in Las Vegas, I need to make some budget-friendly dishes for a while.

On a side note, while in Vegas I spent a ridiculous amount of money at a ridiculously large buffet where they had—wait for it—Bacon Mac ‘n Cheese. Chyeah! 

But I digress. This recipe for Cheesy Rice and Beans is one of the cheapest ones I know, and it makes a pretty sizeable amount of food. Not to mention, it makes “the entire apartment smell like a Mexican restaurant” (says the disgruntled roommate). Well, I’ll take that.

Cheesy Rice and Beans
2 cups chicken stock
2 cups rice
2 tbsp olive oil
½ cup chopped onion (yellow or white)
1 clove garlic
1 can diced tomatoes with chilies
1 tbsp cumin
1 can corn
1 can black beans
½ cup shredded Mexican mixed cheese
Sour cream and cilantro for garnish

Prepare the rice using chicken stock instead of water. As this is cooking, bring the olive oil to medium heat. Add the onion and sauté until they are somewhat transparent and golden around the edges. Chop the garlic and add this as well. 

Pour the can of diced tomatoes over the onions and mix thoroughly. Add the cumin and stir. Finally, add the corn and black beans, and stir until heated through.

When serving, top with a generous amount of shredded cheese, a dollop of sour cream and several leaves of cilantro.