I stood in front of the sink and huffed, rinsing cilantro. I hate how the green leaves stick to my fingers. It’s a mess to chop, much less sprinkle into a soup or fresh guacamole. Plucking the tiny leaves off the stem one by one is the definition of tedium. I have better things to do with my time. 😉
While chopping cilantro for my brothy chicken tortilla soup, I realized something:
Cilantro will never change.
If I want to continue cooking with it–and I do; I love cilantro–then I’ll have to de-stem it, rinse it, peel it from my fingers and chop it. For the rest of my life.
Nothing will ever change about cilantro. I either have to give it up, or get over it. This simple truth applies to so many of life’s frustrations, tediums and obstacles.
Brothy Chicken Tortilla Soup
(This is a light, healthy and restaurant-quality soup recipe from my girl, Laura. One of our favs!)
Ingredients: 1 T olive oil, 1 c. chopped onions, 2 tsp chopped garlic, 1 poblano pepper, seeded and chopped OR 1 green bell pepper, chopped plus 1 jalapeno, chopped, 1 1/2 tsp salt, 1 1/2 tsp cumin, 1/2 tsp coriander, 1 T. tomato paste, 6 c. chicken stock, 1 lb. chicken breast, juice of 1-2 limes, 1 avocado, 1/4 c. chopped cilantro
Directions: Heat oil in large stock pot and add onions, garlic, peppers and seasonings. Cook until onions are clear. Then add tomato paste and cook for another minute. Add chicken stock and bring to a boil. Add chicken breast(s) until fully cooked. Remove chicken breast(s) and shred. Return shredded chicken to pot. Simmer 20 minutes. Add lime juice and cilantro, stir. Serve with tortilla chips and avocado. Optional: sour cream and cheese.