I love a good soup when autumn rolls around so I’ve been thinking a lot about soup lately. The weather here in Texas hasn’t cooled much. In fact, my daughter was complaining this morning about the fluctuating temperatures. It was chilly enough last night for a jacket and when we woke up, we needed shorts again. With the seasonal change, I’ve seen so many soup recipes on the internet. My mom used to make a soup called Czech Soup. It was loaded with vegetables, chicken and finished with cream.
When I start working on a recipe, the first thing I think about is how I can cut calories and keep all the flavor. I was wanting to make a creamy soup but without all the fat from cream. Besides my mom’s soup, one of my favorite soups is a broth-based, chicken tortilla soup. Every Tex-Mex restaurant around here has their own version. Most of the time it is an event to eat the soup with chunks of corn on the cob, avocado, carrots and chicken that you almost have to use a knife and fork to eat it. I decided to put a different twist on it by making it creamy…creamy without the cream. When my sister read my recipe she said it kind of reminded her of that Czech Soup my mom would make but with a Mexican twist. My family just thought it was “delicious”.