Chicken enchilada soup and kabocha squash taquitos
I pulled some leftover soup from the freezer the other day, to make room for a tub of ice cream, and got around to heating it up for dinner. You can scarcely contain your excitement, right? Well sit tight, pretties, it actually gets interesting.
The soup was some of my spicy chicken-chile soup, or what I like to call sopa del fuego (aka “soup of fire”, or Napalm in a Bowl). Holy shit, you know what? When I was pulling up that link just now and saw the recipe and photos of that Napalm in a Bowl post from January 2008, I came to the realization that the soup we ate tonight was literally the same soup from 13 months ago. I need clean out my freezer more often.
It was still good though! And slightly improved. Here’s how, in a winding tangent: I was craving a crunchety taquito-type thing, had some leftover roasted kabocha that needed eating, and figured hey, squash – properly spiced and seasoned with cumin, achiote, Mexican oregano (actually a verbena) and diced chipotle* en adobo and onion – would be an excellent taquito filler. I hadn’t, however, planned for the epic fail of rolling stiff corn tortillas without proper steaming, and ended up with several cracked and torn tortillas which were summarily tossed into the soup. Hence, enchilada soup. Besides, the broth is pure enchilada sauce. Top it with a dainty quenelle of crème fraîche (the last of it, I swear) and torn cilantro.
The rest of the tortillas were fail-free after microwaving them in a bowl (with another on top as a dome lid) with a sprinkle of water to hydrate. Scott helpfully suggested rolling them like streudel, so I gave the tortillas a complete smear of the squash mixture before rolling them up like cigarillos. Spritzed with some cooking spray (I only use the pure canola oil version that Trader Joe’s makes) and baked until toasty in a 400 degree oven for 15 minutes. Rotating halfway helps address the hotspot in my oven and ensure even browning. Next time I’ll totally add black beans and sweet corn to make them more nutritionally complete, then someone will comment that they look like Southwest Eggrolls from Chili’s and I will get hell of Google traffic from assholes who want to recipes to cook garbage chain restaurant food at home (you think I’m kidding? More than 10% of all of my traffic comes from people Googling the Olive Garden’s chicken gnocchi soup.)
Serve with a lime margerita (on the rocks) and Pepto Bismol (straight up).
*I’m taking this opportunity to spank everyone who insists on spelling and (pronouncing) it “chipolte”. Let’s get it right, people. Say it with me: chee-pote-lay. Chipotle. And remember, when in doubt, Google is your friend.