Before we start talking about food I want to introduce you two bloggers that you really need to know. They are Jamie of Tasty Trends and Lalaine of The CookMobile. And what is so special about these two bloggers? Apart of the delicious food they make and post on their blogs, they are my blogging daughters. I know, I know I am too young to even be thinking about having kids. These two amazing bloggers are my adopted children. What? If you haven’t heard about this great idea I recommend you visit Kristen’s blog and read more about it here.
Basically what this Adopt a Blogger idea is about is that we “experienced” bloggers help out one (two in my case) new blogger. I got so much help from everybody when I started this blog that the least I can do is help somebody else. With all the computer problems I had a couple of weeks ago I am way behind in emails, posts and other blogging things I am supposed to be doing, but I am catching up and I apologize to my adoptive daughters for being kinda distant. What kind of parent are you man? You’ll be hearing more about these two great bloggers soon. So stay tune and in the meantime pay them a visit and drool over their posts.
Now to today’s recipe. I bought a big cabbage a couple of weeks ago, but I really didn’t know what to do with it. You see, I had never cooked cabbage before. My mom isn’t a big fan of them so I didn’t learn any recipes that used them. So I turned to my foodie friends on Twitter and asked how I could cook it. They gave me some great ideas and I ended up cooking some of it with pasta (I am still debating if I wanna post that recipe). I used some more for these flautas but I still have a lot left over.
I love to make leftover lunches, that is using leftovers from dinners to come up with something delicious. This soup was born from leftover cabbage, leftover shredded chicken and leftover tortilla strips from these tortilla cups. It came together fairly easy. I first blended a can of tomatoes with 2 cups of chicken stock, one chipotle adobado pepper for flavor, onion and garlic; seasoned it; added cabbage and shredded chicken and cooked it for 20 minutes. I cut the tortillas in thin strips and baked them at 350°F for 20 minutes and used them on top of the soup with grated queso fresco and sour cream.
There you have it. An easy, hearty, delicious and perfect lunch for this cool weather we are having in Ohio.
¡Buen provecho!
This is an entry for Lore’s monthly roundup, Original recipes. I love this event because it features only origilan recipes from all over the blogosphere. The rule is that you have to cook something new, something that nobody else cooks like you, haha. I need to participate more in this event.
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kat
Yum, I love cabbage so I bet this is great. Good use of leftovers
Joy
Aw, I’m bummed that I missed the “Adoption” time. I visited your “kids” — great blogs!
Your soup looks so hearty (and spicy) — my fiance would love it! Haha. If I cut down the spice I can enjoy it. =D
BTW…I didn’t know you were on Twitter. I promptly added you.
recipes2share
What a good blogging idea! I love cabbage in all forms, but my hubbie only tolerates it…the soup with its tortillas sounds good. Otherwise the only cabbage I have managed to persuade him to eat is at a Ramsay’s restaurant and oozing with buttery flavour, Maybe I’ll be lucky with this too!
Nuria
Hola Ben! Good job with the adoption ;D… I think I should do the same! HOw I wish I had someone when I was starting
Your leftovers dish is so hearty! Where’s the spoon?
Hélène
Thanks for the links. You did really well on this Adopt a Blogger event.
peter
Ben, I love the fried, crisped tortillas, move over crackers!
sangeeth
perfect leftover meal ben!
Peter G
Great idea for leftovers Ben! I’ll head on over and check on the “kids”.
Stephanie
I never thought to use cabbage in a tortilla soup like that, it looks great! I have used tortilla strips to garnish a taco soup, and they are delicious!
There’s an award for you on my blog.
kittie
Ben, your soup looks just perfect for the season!
Adam
Ben that’s a perfect comfort dish for the cold days ahead. I wouldn’t mind having that on a snowy day. I like the twist with the tortilla strips, to add a little crunch with the salad. I’m glad the Twitter folk helped you out.
Ivy
I was wondering when you would write about your adopted children. I saw you in the list. I shall definitely visit both of them.
I’ve had many chicken soups this week but one more is still welcome. It sounds delicious.
Bellini Valli
Congarts on the “birth” of your two kids ben:D I know you’ll be a great mentor to them both.
Teresa
Hey there Papa, I mean Ben. I want some of that soup. It almost looks like tortilla soup. But anything you cook up in the kitchen sounds great to me. Bien hecho.
Dell
nice use of leftovers! I love soup no matter what the weathers doing
congrats on the adoption :p
Sam
Looks good and a great use of leftovers!
lalaine
I am suprised that cabbage has not played a big role in your cooking. I guess it’s because cabbage, or repolyo as we call it, is an integral part of Filipino recipes and I use it in almost everything. It has a very mild, unobtrusive flavor that it extends a lot of soup recipes without adding much to taste.
Love this soup idea! And thanks for the introduction. I am working on a tribute post for you, DAD!
Lore
That sour cream dollop on top made my mouth water and when I finally got to the ingredients my taste buds were celebrating
and thank you for sharing it with Original Recipes.
Great idea Double B
I’m off to see your adoptees.
Natashya
That looks so nice and warm and tempting. The temperature is dropping quickly here – we had wet snow yesterday – soup is definitely in the radar.
Paula
i love Chicken Soup it is so yummy.
acnecare8
i love to eat Chicken Soup, my mom used always serve that dish with me specially when i am sick during my childhood days.
melatoninsleep
Chicken soup is one of my favorite dishes when i was a kid and until now. It is tasty and very yummy.