I’m a sincere lover of Mexican food – I crave it at least twice a month.  When I was in college, I would indulge at the local taquería in muy grande burritos and never gain a single ounce.  These days, if I so much as look at a burrito sideways, I gain five pounds.

Two years ago, Mr. CG and I were dining at our favorite local Mexican food restaurant.  He ordered the chicken tortilla soup.  I tried it for the first time, and fell in love.  All the flavor of a delicious taco, in a bowl, but healthier and lower in calories ?  Sign me up, señor.  Since the restaurant was reluctant to share their recipe, I spent over a year trying to capture the same flavor by tweaking my own recipe for sopa de tortilla de pollo.

On a cold winter day, there’s nothing I want more than a hot bowl of soup  And a nap.  But the latter is not happening.  Here’s my recipe for ‘taco in a bowl’.  It’s yummy yummy to your tummy.  Muy bueno.  Enjoy.

Homemade Chicken Tortilla Soup

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You know the old saying, “The way to a man’s heart is through his stomach” ?   Well, in my household, the way to Mr. CG’s heart is through a bowl of very hot homemade soup.  The man likes his soup.  Hot.  Tasty.  And homemade. 

My criteria?  It’s gotta be easy to make.  So here’s my recipe for a good ol’ bowl of home cooked chowda.  Potatoes + Corn + Cream + Butter + Thyme = Yum. 

I made this again last night.  Oh boy is it good. 

Your thighs won’t thank you.  Your stomach will. 

Recipe: Easy Potato & Corn Chowder with Bacon Crumble

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Perhaps it was the decadent menu at Bouchon, or perhaps it was the crisp morning autumn air.  Or perhaps it’s just the color caramel itself.  But all of a sudden I was craving French Onion Soup.  Oh.  Pardonnez-moi, Monsieur Keller.  Soupe à l’Oignon. 

Now you know I love a good transformation.  Especially one where a raw bland object with hidden potential gets transformed into sweet and sassy goodness.  And I’m a sucker for a great before and after.  It must be why I love how a yellow onion becomes the most savory gourmet delight in an hour. 

I have a serious love affair with caramelized onions.  I could eat them on my scrambled eggs, over potatoes, on steaks, over flatbread, and always with cheese. Glorious oozing melting cheese.  They are one of those culinary delights that make a germ sensitive mom like me lick her fingers without any regret.

And with my caramelized onions, I make the most fabulous French Onion Soup.

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