Food 'n Flix is a group of bloggers who get together every month to watch a movie, and then head into the kitchen and mix up something inspired by the flick.
There is always room for another pillow in front of the tellie, and another chair around the table. So if you're a blogger who wants to join in the fun, please feel free to jump in at any moment.
September's Flick was chosen by Heather from Girlichef. ( or All Roads Lead to the Kitchen ) She chose to celebrate the 5 year anniversary of Food 'n Flix by letting us each choose any of the previously viewed movies.
check out her announcement post here---and play along next month!
What a fun idea to be able to pick one of our favs (movies) and do a redo. OR at least get a chance to show off the 'other thing' you were thinking of making. It's always so hard to chose.
OR-- to choose a brand new movie---new to you/me--which is what I did.
I was excited to see this movie on the list--the Food 'n Flix bloggers chose this movie before I came along to join in--because I have been intrigued by Tortilla Soup ever since Heather, our host, did a 'search, cook-along, Challenge, quest', to find the perfect Tortilla Soup, back in 2011.
You can see the results of her quest here.
OH...the movie? I had to go on a quick quest myself to find it in our little town. I was hoping that Netflix streamed it, but it is DVD only.
Back to the soup....back in 2010, I entered 2 tortilla soups in Heather's challenge. ONE I LOVED!!! The other was good too, but the first one did things to my taste buds, I'd never had done before! (you can see it here. I gushed and gushed about this soup) I've made only 5 (this will make 6) different tortilla soups since then, but I thought my Houston's Tortilla Soup was IT! The most perfect! The best! Nothing could ever come close to it.
Until I made this one.
OH...the movie? I finally found it at the library. Used my library card (by the way, September is National Library Card Sign up month---http://www.ilovelibraries.org/library-card ) had to squeeze in time when the Handyman wasn't watching The Walking Dead...
Soup! Soup! Tortilla Soup! It's so good!
This one is right there at the top of my favorite list.
It was so flavorful!
I have to tell you, I was skeptical, when I saw that it included a can of bean dip.
I thought that was the weirdest ingredient ever.
But it worked!!
This was a dark, broth-y, soup. Not really thick, but dark from the enchilada sauce--which worked too!
To me, there was such a depth of flavor.
It didn't have many toppings--that's why I added them. I, like Heather, love the toppings. The Handyman? Hmph. He complained about adding toppings to soup--he thought they could be incorporated.
He thought wrong.
But he did love the soup.
Probably got a bit tired of me saying how great it was with every bite I took.
The movie? It was cute. Kind of a little known, lite weight, late night movie. It was a do over (or very similar) from the movie "Eat, Drink, Man, Woman".
It was cute, and I love Hector Elizondo. And I love the theme of the Mexican Family table.
Family dinners and Cooking/kitchen scenes get me every time.
I think I'm going to make more Tortilla Soups soon!
My own personal challenge.
I could easily become obsessed.
Winter is coming. (okay, so I also had to wait to watch the movie, because the Handyman was watching GAME OF THRONES. Every time I write or say "Winter is coming....it reminds me of that show. It will forever haunt me.)
Winter is coming and what better thing to do than hunker down with a bowl of hot, luscious, delicious, wonderful, Tortilla Soup?!
And watch my Food 'n Flix movie of course!
2 Tablespoons butter
3 (6-inch) corn tortillas
1 medium onion, (1/2 cup) chopped
1/2 teaspoon fresh chopped garlic
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) can mild enchilada sauce
1 (4-oz) can chopped green chilies
2 cups chicken broth
1 (9-oz) container bean dip
3 oz Monterey Jack Cheese
Heat oven to 425F. Lightly butter both sides of each tortilla with butter. Cut into strips and place on ungreased baking sheet. Bake, turning once for 5-8 minutes or until browned and crisp. Remove, set on paper towels; set aside.
Meanwhile, melt the butter in a 2-quart saucepan over medium heat until sizzling; add onion and garlic. Cook, stirring occasionally, until tender.
Stir in all remaining ingredients except cheese and tortilla strips. Continue cooking, until heated thru.
Top individual servings with cheese and tortilla strips.
(I added chopped avocado and chopped tomatoes as a topping too)
The original recipe says you can use a spicy bean dip or a smoky chipotle to change it up.
I think the chipotle would taste great.
'this is a Land 'o Lakes' original recipe.
(for the butter, I guess)
I added the chicken.