They are talking about snow on Twin Peaks this weekend. I know they get a dusting here and there on Mt. Diablo and Mt. Tam, but Walnut Creek and Marin are practically in another country. I can see the top of Twin Peaks from my living room window, so the idea of it being that cold is really hitting close to home, and that means that all I can think of is soup.
Soup is the bubble bath of food. It's inviting, comforting, and luxurious on nights when even the dog would rather hold it than go outside for her whiz. But it's SO cold, you might need jacuzzi jets in that bathtub. And that's where jalapeños come in.
Most recipes for tortilla soup that I have tried are the Amercanized, kind of dumbed-down versions of sopa de lima, a chicken- and lime-based soup that one could do the hard way (I have...it's delicious, but I was exhausted by the time we sat down to eat), but it's actually quite easy to do a simplified version that involves the help of some store-bought chicken broth, canned diced tomatoes, and tortilla chips. Oh, and a nice punch of diced jalapeños. Because those jacuzzi jets are starting to sound really great right about now. For the recipe, read on.
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