Menticia and I made "sopa seca de tortilla"

Margaret's Cantina, a neighborhood restaurant, serves a great sopa seca special on Tuesdays, cooked in little casseroles. I'm on a cook-real-food campaign and of course roped Menticia into it. We looked at some recipes and she decided she'd rather make the kind that's more like, well, soup. So here's what we did.

Mince (or pulverize in the food processor) three cloves of garlic and two smallish onions; sautee in a dutch oven until soft.

Add 6 cups of chicken broth and the two split halves of a chicken breast. We also added a can of diced tomatoes with mild chiles in it. I also added about a teaspoon of some "Tequila Lime Seasoning" my son bought at Whole Foods.

We cooked the chicken long enough to listen to two Songs of the Week, write little stories, and read two chapters of the Sword and the Stone. Then we pulled the chicken off the bones and returned it to the soup.

We cut about five tortillas into 1/2 inch strips and sauteed them in a large frying pan with a couple teaspoons of oil until they were almost but not quite crispy.

Dish up the soup and add as many tortilla strips as you like. The more tortilla strips, the "drier" the soup. Mmm!

There was enough left over to freeze one serving and also have some for breakfast tomorrow.