Have you ever visited someplace that had the most profound effect on you that its difficult to put into words?  Someplace where the people, places and cultures  seep into your very being and fill the crevices left behind when the place keeps a piece of you when you leave?  San Antonio is one of those places for me.

My husband and I visited San Antonio for our 10th anniversary a couple of years ago and had the time of our lives.  I could go on and on about the amazing places we visited, the people we met, the food we ate but I don’t think I could really do it justice.  That’s what happens when someplace affects you so deeply.  No words I write would ever express the feelings that we had while we were there.

There are days when I’m sitting at work and things are crazy or at home staring at a pile of laundry and my mind wanders to warm breezes that carry the smell of homemade tortillas to my nose and the sound of a classical guitar to my ears that transport me back to the River Walk.  My heart yearns for that some days.

We know the next time we are there, the city will open it’s arms and welcome us in like an old friend.

As I’ve said before, one of the ways we like to reminisce is to recreate the meals we enjoyed on a special vacation.  In this case I’m craving the Tortilla Soup from Casa Rio on the River Walk.  We went here several times while we were in San Antonio for authentic Mexican comfort food.  After much trial and error this recipe is as close as I’m going to get.  Now if I just had rainbow umbrellas and a lazy river I’d be all set!

San Antonio Tortilla Soup

• 8 cups chicken stock (homemade is preferable but store-bought is fine)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 bay leaf
• 1 cup tequila
• 1 can fire-roasted diced tomatoes
• 1 lb. boneless, skinless chicken breasts
• 1 chipotle pepper in adobo (optional)
• Salt & pepper
• Garnishes: diced avocado, cilantro, Cotija cheese, tortilla chips, lime wedges

In a large soup pot, bring 4 cups of chicken stock, cumin, chili, garlic powder, bay leaf and tequila to a simmer over medium-high heat.  Add chicken breasts and cook 12-15 minutes or until cooked through. Remove chicken from stock and let cool and shred.  Add remaining chicken stock, diced tomatoes and chipotle pepper (if using) to the pot.  Bring to a boil and season with salt & pepper.  Let simmer 5 minutes.

To serve, place shredded chicken, avocado, cilantro and Cotija cheese in a bowl.  Squeeze lime over everything and put the wedge in the bowl.  Ladle hot broth over.  Top with tortilla strips.

Serves 6.

Source: Ruth’s Table

We will be back dear friend.