Tonight, I had a hankering for tomato soup. Not that over-pureed gunk out of a can, but a nice, homemade soup with a bit of texture to it. Apologies to those who are fans of the stuff out of cans; I’m not a lover, I fear.
As soon as I got home, I started pulling ingredients out of cupboards and the fridge, seeing if I had all the ingredients.
It happens to us all at some point or another: looking into the fridge is suddenly akin to a train wreck or horror film — truly gruesome but impossible to ignore.
Science experiments and unidentifiable lumps are hidden in every corner and you have to dig through questionable containers and ziplock baggies before you find what you’re looking for.
It could be in the form of one single red pepper just starting to look a little worse for wear, but still edible, if cooked.That half an onion which is beginning to dry out but would do well if heated up.Oh look, the green onions are starting wilt on the ends, but those can be chopped off and the rest salvaged.
I always say that the summer is too hot for soups, stews and chili. But the last week or so has been relatively cool, and when you think of Mexican food in general — they don’t wait for the winter to have their spicy foods! Now, my attempts at chili are a far cry from true Mexican dishes, but it’s all done in the spirit, as I always say. But I’ve been having a lot of tomatoes lately, as well as ground beef. I wanted a change, but wanted something in the spirit of Mexican-styled food. Then I stumbled across an article about white chili: chili that’s made with a broth, thickened with beans and with chicken (usually) as the meat.