Drink: A fruit-forward, exotic white like this organic, no-added so2 Bichi Dry Muscat from Tecate, Mexico
This rich, rustic tortilla soup with warm, smokey spice nourishes the body and soul. And it seems just right for these late season warm days that turn into brisk nights, as summer fades into fall. I love all the different textures – chunks of chicken, earthy kale, soft avocado and crunchy homemade tortilla strips. And let’s be honest – my boys love the opportunity to eat tortilla strips for dinner – the soup is basically the carrier for the chips, in their mind. This my take on Rick Bayless’s classic tortilla soup recipe, which I’ve bulked up with extra veggies. Sometimes I include the chicken, sometimes not. It’s equally satisfying with baked tofu and sweet potato chunks. But please take the time to make your own tortilla strips – homemade ones are easy to make, infinitely tastier, and much healthier.