Life as a Resident and Emily's Tortilla Soup

So the latest greatest in my life is that I started a residency in theriogenology at Texas A&M University College of Veterinary Medicine. So what does this mean? It means that for 6 months each year for the next two years, I will basically be working at Texas A&M in their equine reproduction service. I will be training to be a specialist in reproduction (theriogenology) and in 2011 I will be eligible to sit for the American College of Theriogenologists board exam. If I pass, I will be considered a diplomate. So far it is going great. The other two residents are really nice and the mentors and staff are so welcoming. I have already seen some pretty amazing things....a two day old hermaphrodite miniature donkey and an embryo being biopsied, frozen, thawed and transferred into a recip mare, just to name a couple! The alternating 6 months each year will still be spent in Whitesboro working for Dr. Hartman, so I am truly getting the best of both the private practice and academic worlds. Sometimes I can not believed how blessed I truly am!

So to keep up with my recipe a week plan, I decided to make Emily's Tortilla Soup the other night for dinner. We had talked about it on our vacation in Mexico because Amber had ordered some that was not as yummy as she had hoped. Emily gave me this recipe sometime during vet school and I have altered it a little but have always referred to it as EMILY's tortilla soup. While talking about it, she told me that she only made it one time and doesn't have the recipe anymore, so we got a chuckle out me proclaiming to people that this was my friend Emily's famous recipe! Anyway this is a really good and pretty danged healthy recipe, so here goes:

Emily's Famous Tortilla Soup

1 T olive oil

6 cloves minced garlic

1 small bunch chopped cilantro

2 chopped onions

8 tortillas, cut into strips

2 chicken breasts, cubed

1 box chicken broth (32 oz)

1 small can tomato sauce

1 T cumin

2 t chili powder

dash of red pepper flakes

1/2 C rice

shredded Cheddar

Avocado, sliced

Sour Cream

I usually just put the onion, garlic and cilantro in the food processor, since Trent won't eat onions if he knows they are there...but anyway saute them in olive oil until the onions are soft, then add in the cubed chicken. Cook until the chicken is done the add in spices, broth, tomato sauce and rice. Cook until the rice is done. (I use long grain brown rice since it is healthier but any kind will do)

Cut the tortillas into strips. You can either fry them with a little bit of olive oil or bake them. I usually spray a cookie sheet with olive oil and lay the strips flat and bake for 5-10 min on 350 degrees until they are crisp. (I usually use the whole wheat tortillas but again whatever kind you like or have on hand will do)

So now you just put your tortilla strips in a bowl, ladle in some soup and top with whatever you like. I do avocado, cheese and a little dollop of sour cream.

Also, sometimes if I make this for guests I do it like the tortilla soup at El Chico and put the broth in a pitcher, the chicken and rice in a serving bowl, and put out the strips and toppings and let people assemble their own soup. Not necessary but it looks pretty : )