02/09/2021
Cooking Chicken Tortilla Soup. I occurred to me that the biggest hurdle for most beginning cooks is learning to season properly.
1. Remember to season every layer of your ingredients even if just salt and pepper.
2. If you are not familiar with some of the spices, you will need to use them to know them.
Soup is a good way to start. I always season the protein with salt and pepper. I usually add garlic. Garlic will burn easily. So if you are cooking onions, celery and carrots (mire poix)
You would salt/pepper then cook until translucent or browned and add garlic in last.
For this soup I use: chili pepper crushed, cumin, chili powder & bay leaves. (They give a very subtle, almost earlhy flavor. DO NOT EAT AND REMOVE BEFORE SERVING!)
If you wanted to do minestrone (Italian seasonings) use the carrots, onions, celery with basil, oregano, blend of Italian seasonings,and thyme. I love thyme. I use it with chicken a lot.
Ingredients you add will also effect the flavor. I have diced stewed tomatoes and Rotel with a carton of chicken broth. With the minestrone I might switch to beef or vegetable broth.
And later will add black beans, frozen corn and fr. peas and I will check the seasoning after the tomatoes and rotel.
You need to try different spices in different foods. Just add a bit at a time. Too much spice can ruin a dish. That is why you season each level.
Feel free to add your own spice combinations. Many times it just needs some salt and pepper!
