Cruising World


- —Anne E. Mott

There’s nothing I enjoy more than a hearty soup, loaded with goodies, that checks all the sensory boxes. In Mexico, where we spend every winter aboard Outrider, our Westsail 42, I discovered chicken tortilla soup, a local favorite that’s frequently on restaurant menus. § One evening, we visited a Mazatlán beach restaurant where we’d previously enjoyed many a fine meal. I decided to give their chicken tortilla soup a try. With high hopes and expectatio­ns, I relished my frosty cerveza and eagerly awaited my meal. § I took one look at the bowl placed before me and my hopes were dashed. The chicken was nowhere to be found; the broth lacked substance and flavor. I went home hungry and resolved to learn to make my own chicken tortilla soup so I’d never again experience such a dining disappoint­ment. § After a few trials and tribulatio­ns, I created this version, which has been enthusiast­ically received by friends. It’s a delicious, easy meal to put together in under an hour. It can also be made in advance and reheated before serving. Enjoy!

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