At the table, I put out a mess of toppings, including fried corn tortilla strips but yes, bagged chips, a bit crumbled, also work. The finish of lime juice is not optional it lifts everything. We cook some chicken in this, then shred it, and warm corn and black beans in it too. The base of this is a light tomato broth flavored with onions, garlic, and chile. Maybe this, too, is a worthwhile space to take up. Maybe this is the one that will work for you at the near-to-last minute on a Tuesday night, as it always does for us, providing a meal that feels balanced, delicious, but also highly doable. But comments on these menus are causing me to rethink this a bit. What’s a girl to do? Well, not clutter the internet with another pale imitation of a great dish, I suppose. My gut feeling was that there are many very authentic recipes out there for sopa azteca or sopa de tortilla and this is absolutely not even close, or trying to be. These round-ups have also led me realize that there are a lot of recipes I make fairly often for dinner and never mention here, such as this soup.
There’s there’s jetlag, flops, and frozen pelmeni, and there are some ambitious meals I bring to the table while telling my family how grateful they should be for me (they laugh, which is deserved). There’s takeout there’s burnout there have been quick bean quesadillas almost once a week recently simply because they’re low-effort and they work.
I call these Real Life Menus, as there’s nothing aspirational about them. Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before.
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