Handsome Greg and I went to Mexico two years ago, and I came home with the worst cold evah, right about the time we were all just hearing about swine flu.
(I did not have swine flu.)
I was fine for most of our vacation, but two days before we left Mazatlan for home, I woke up in our hotel room with a sore throat, a stuffy nose, and a lingering cough that made me want to gargle in my lungs.
There were a few things that comforted me in those I-can’t-believe-I’m-sick-on-vacation days: travel Scrabble on the balcony with Greg, the wholehearted sun (in March, you guys), the ocean lapping at my feet, and the tortilla soup at the hotel restaurant on the beach.
Until I tried the tortilla soup at the Hotel Playa Mazatlan, I’d never believed in the magical healing power of chicken soup. But this soup. This was the kind of soup that divides your life into Before Tortilla Soup and After Tortilla Soup.
The soup I had at the Hotel Playa Mazatlan started with a bowl of freshly fried tortilla strips, queso fresco, and avocado. A steaming, spicy, smoky chicken broth was poured over the fresh ingredients, melting the cheese and softening the tortillas. Then bright, fresh cilantro was snipped on top.
While I could never dream of recreating the Mexico soup made of fireworks and lullabies and unicorns, I was inspired to make my own spicy chicken soup. The soup I make in my kitchen is cheap and tasty and filling. It’s not going to blow your head off with heat, but my Midwestern palette finds it warming all the way down, like a scotch neat.
Recipe below the fold