I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.
I had a dream that I directed a documentary about La Croix. I honestly have no idea what prompted this insane dream. Yes, I love that sparkling water but for it to appear in my dreams as my next creative venture is a bit weird. But maybe they have an exciting backstory—who knows!
Anyway, I know that everyone is screaming FALL at the top of their lungs (especially Michael’s Craft Store. I mean they had autumnal wreathes in July). And yes, maybe I caved and ordered a slice of pumpkin loaf at Starbucks like two days ago, however, I am a huge advocate for stretching each season until the last very bit.
Tomatoes are pretty much at their best toward the end of summer. They are juicy and delicious AND the best part is that it’s not super hot in Los Angeles right now so a bowl of soup isn’t totally out of the realm of possibility.
While this soup does take a bit of time due to the tomatoes roasting, it’s super hands-off. The tomatoes roast in the oven with the hatch chiles. And then it’s just blended all up with a bit of cooked onion and garlic. One more trip to a pot to simmer and that’s it.
Fall is right around the corner and I’m counting down the days because your girl is ready for fall leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
For this pre-fall activity post, I’ve teamed up with ALDI, where you should go for all your autumnal food needs. They have everything from canned pumpkin to the best baking ingredients (at affordable prices) to this Digital Pressure Cooker (only $39.99 available for limited time!). It’s a one-stop shop for fall!
While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to be able to get right. It was one of those dishes that I knew I could make and not mess up. I like my chili cohesive and married. I like it to be on the thicker side. And I also love it with lots and lots of toppings.
This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker.