Soups on!

America's hottest liquid food trend?
Chicken Enchilada Soup

Stephen Colbert once said that soup is “America’s hottest liquid food trend.” We like the way he thinks. Iconic Campbell’s Soup, has taken to marketing its product through a “Go” campaign, using a Tumblr-like web site and packaging its soup in pouches instead of cans. Love it.

Colbert correctly assessed the campaign as a good’un, and he referenced Campbell’s partnering with Spotify so we Millennials – the darlings of the marketing universe – can create “soup-inspired playlists.” He said, “It’s like a mixtape you make for your girlfriend, only your girlfriend is a bag of soup.” You can watch him opine on soup at this link:

Now, perhaps you’re wearing of hearing about our Mima, which is tough darts – because we’re going to talk about Mima’s soup. She had a lot of good ones and few superlatives, especially the meatball stew. We’ll share, of course, but first a little history lesson.

Obviously soup has been around for millennia, which is a happy thought for us Millennials, n’est-ce pas?

But it turns out it was the French who really designated it as part of their language. According to, the word “…restaurant” comes to us through a bowl of broth. The French used to sell a “concentrated, inexpensive soup” called a restaurant (i.e., restorative) in the 1500s, which was billed as a cure for exhaustion. In 1765, a Parisian entrepreneur opened a shop that specialized in these hearty bowls, and the word restaurant became permanently attached to a place where you buy prepared food and sit down and eat it. The rest is history.” Read the whole fun piece at

And then try tortilla-meatball-soup, a little like Mima’s albondigas.

Tortilla Meatball Soup


2 jalapeño peppers

1 red bell pepper

2 ears corn on the cob

4 6-inch corn tortillas, cut into ½-inch-thick strips

Cooking spray

¾ tsp kosher salt, divided

6 garlic cloves, minced and divided

1/3 c panko

1 pound ground sirloin

1 large egg, lightly beaten

1 chipotle chile, canned in adobo sauce, minced

1 Tbs olive oil

2 c chopped onion

2 c cubed red potatoes

1 c sliced carrot

3 c fat-free, lower-sodium chicken broth

2 c water

½ c shredded Monterey Jack cheese

¼ c shredded extra-sharp cheddar cheese

½ c chopped fresh cilantro


Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet.

Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel.

Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray.

Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 tsp salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined.

With moist hands, shape the meat mixture into 24 meatballs.

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat.

Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan.

Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally.

Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.

Add peppers, broth, and 2 cups water; bring to a boil.

Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally.

Return meatballs to pan. Add remaining 1/2 tsp salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.

Ladle 1 ½ c soup into each of 6 bowls; top each serving with 4 tsp Monterey Jack cheese, 2 tsp cheddar cheese, and 4 tsp cilantro. Top evenly with tortilla strips.


De nada!


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