OUT WEST: Food & Lifestyle

vegetarian

Poblano Corn Tortilla Soup

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Crunchy tortilla chips soak up the flavorful broth in this Out West Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

An Out West Lifestyle Favorite

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

There is something about the simplicity of tortilla soup. Crunchy corn tortilla chips laying in a simple broth soaking up all the flavor of green chilies. This Poblano Corn Tortilla Soup adds moderately spiced poblano peppers and sweet corn for a twist on the classic version.

Varieties of tortilla soup flood the web with ingredients from tomatoes to beans, but I prefer a more simple approach to tortilla soup. One that showcases the tortilla and gets its flavor from chilies and spices. A broth based soup that allows the tortilla chips to be the main textural element.

Poblano Corn Tortilla Soup simmers up in just 30 minutes for an easy weeknight meal. With such a simple soup, you want to try and use the best ingredients you can find. Fresh corn cut off the cob, chicken broth made from leftover chicken bones and cilantro picked from the herb garden lend the best flavor. Planning ahead in the Summer months when ingredients are fresh by freezing that local corn or saving the bones from the last chicken dinner to make a homemade broth all add to the best flavor.

You Want The Tortilla Chips to Float

Toppings are the fun part of this soup. Fresh cilantro, Queso Oaxaca or Monterrey Jack cheese add a little something extra and I always love a squeeze of fresh lime juice. An important tip to remember…This soup is all about simplicity. A little goes a long way especially when it comes to the tortilla chips. Start by just adding a few chips – like 4 or 5.

Totally Freezable

Add this soup to your list of freezable soups! Ladle into Ziplocs and lay flat in your freezer for an easy dinner on another night. This broth based soup freezes well. When ready to reheat, just warm in a pot on the stove or in your microwave. Add the chips and garnishes when ready to serve.

Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca

Poblano Corn Tortilla Soup

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine Mexican, Soups, Stews, Chowders, Vegetarian

Ingredients
  

  • 1 tbsp. lard or vegetable oil
  • 1/2 yellow onion sliced thin
  • 1 tbsp. garlic minced
  • 1 7 oz. can fire roasted green chilies
  • 3 cups Poblano chili quartered, seeded, cut into thin strips
  • 2 cups fresh corn cut off the cob
  • 8 cups chicken broth
  • 1 tsp. salt
  • 1-2 pinch cumin
  • 1 small corn tortilla crumbled
  • 1/4 cup fresh cilantro rough chopped
  • Thick tortilla chips, cilantro, Queso Oaxaca and lime for serving

Instructions
 

  • Sauté onion and garlic in lard or vegetable oil over medium heat for about 3 minutes.
  • Add can of fire roasted green chilies with juice.
  • Add sliced poblano peppers and sauté another 3-5 minutes until softened.
  • Add corn, chicken broth, salt, cumin and cilantro. Bring to a simmer.
  • Slowly stir in crumbled corn tortilla and continue to simmer on medium low for at least 30 minutes.
  • Ladle over 4-5 thick style tortilla chips and top with Queso Oaxaca or Monterrey Jack cheese, more cilantro and a squeeze of lime.
Keyword Broth Based Soup, vegetarian

Try These Recipes:

  • Carne en su Jugo
  • Out West Cowboy Chili
  • Frijoles Charros

Chanterelle Carbonara with Chive Pistou

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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Related Recipes:

Chanterelle Crostini

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Freshly foraged Pacific Golden Chanterelle Crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Fall has arrived and so have the Pacific Golden Chanterelles. They’re like GOLD here in the Pacific Northwest and while most foragers like to keep their picking spot secret, I’m sharing a few tips to help you find your very own chanterelles. Look for these tips after my super easy recipe for Chanterelle Crostini.

Whether freshly foraged or fresh from the market, chanterelles don’t take a lot of effort to taste great. Chanterelle Crostini is the perfect first timer recipe for you to try. The chanterelles are gently sauteed in butter and garlic, then placed over a buttered, toasted crostini with a dollop of garlic herb Rondele spreadable cheese.

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Chanterelle Crostini

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Course Appetizer
Cuisine PNW, Vegetarian
Keyword Party Food, Quick Appetizer, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup chanterelle mushrooms sliced
  • 2 tbsp butter divided
  • 1 clove garlic minced
  • 1 pinch salt
  • 3 tbsp Rondele garlic herb spreadable cheese
  • 3 crostini

Instructions

  • Preheat oven to 350 degrees.
  • Divide 1 tbsp of butter and spread over each crostini.
  • Toast in oven for a few minutes until golden.
  • Place about 1 tbsp of Rondele spreadable cheese over each crostini.
  • Add butter to a saute pan over medium high heat. Add garlic and chanterelles, continuously stirring for about 3 minutes until cooked through.
  • Top crostini with sauteed chanterelles.

5 Tips for Foraging Chanterelles

  • Pacific Golden Chanterelles are found at higher elevations. Hike up to around 1000 feet before you start looking.
  • Look for Hemlock trees, ferns and mossy areas in the forest.
  • Make sure to bring a walking stick – Use it to lift up the fern leaves. Chanterelles like to hide under ferns and Hemlock needles.
  • Follow deer trails. Deer love chanterelles and like to nibble on them.
  • Stay away from Cedar trees. Chanterelles don’t grow there.
Example of the habitat chanterelles grow in

Forest Etiquette – Yes, Please Follow

We are guests in the forest. Please be respectful of our earth and follow forest etiquette. Remember to walk gently in the forest. There are living creatures everywhere and they all work together as an ecosystem, so be mindful of where and how you step. Always cut chanterelles using your pocket knife, so not to disturb the earth below. We want to keep those chanterelles coming back again!

Most importantly, PACK IT IN – PACK IT OUT. Don’t litter our forest.

Try These Other Chanterelle Recipes

Rock the Vote

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and then grab yourself a bite of this Chanterelle and Potato Pizza with Thyme. The PNW forests are full of chanterelles this time of the year and we’re all about rustic living and foraging the earth’s bounty. Crispy Naan flatbread, creamy alfredo sauce, Seattle’s own Beecher’s cheese, garlic thyme chanterelles topped with a spicy arugula salad.

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Chanterelle and Potato Pizza with Thyme

Course Main Course, Snack
Cuisine Burgers, Sandwiches, Pizza
Keyword chanterelles, pizza
Servings 4

Ingredients

Chanterelles:

  • 2 cup chanterelles sliced
  • 2 tbsp butter
  • 1 clove garlic minced

Potatoes:

  • 4 red/white baby potatoes sliced in rounds
  • 1 tbsp olive oil
  • S & P to taste

Alfredo Sauce:

  • makes extra, save remaining in jar in fridge for later use
  • ½ cup butter
  • â…“ cup flour
  • 2 cup cream
  • 1 tsp garlic powder
  • 2 cup parmesan grated
  • 1 cup mozzarella cheese shredded
  • 1 cup aged white cheddar I love Beecher’s, shredded

4 Naan flatbreads

    1 sprig thyme, leaves removed

      Arugula Topping:

      • 2 cups arugula

      Dressing:

      • 1 tbsp shallot
      • 1 tsp agave
      • 1 tsp dijon mustard
      • 2 tbsp red wine vinegar
      • 1 tbsp parmesan grated
      • 1 tbsp olive oil
      • ½ tsp pepper

      Instructions

      • Preheat oven to 350 degrees.
      • Make alfredo sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and continue stirring until combined and creamy. Add cream and stir as it thickens. Slowly stir in garlic powder and parmesan cheese. Reduce heat to lowest setting.
      • Make potatoes: Heat olive oil in a small saute pan over medium high heat. Add potato slices and cook until lightly browned and cooked through the middle when pierced with fork.
      • Assemble pizzas: Place about 1-2 tbsp of alfredo on each Naan flatbread. Place a single layer of potato over alfredo. Sprinkle ¼ cup of each cheese over potatoes. Layer ¼ of the chanterelles on top of cheese. Sprinkle thyme leaves over chanterelles. Bake on lowest rack in oven to get a nice crispy crust until cheese is melted.
        In a medium bowl, quickly toss together arugula and dressing. Remove pizza from oven and top with about ½ cup of the salad. Enjoy!