A Perfect Match

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Sheryl Crumpton, of Lindale, Texas, sent American Profile her recipe for Incredible Chicken Tortilla Soup. “This soup is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks or family events. Be sure to bring the recipe, because you’ll be asked for it,” she says.

Crumpton’s soup pairs perfectly with a panino. Italian for “little bread,” a panino is a grilled sandwich filled with any combination of your favorite meat, cheese and vegetables. While special panini grills are available at discount and departments stores, all you really need to make the sandwiches is a griddle pan or heavy cast-iron skillet and, to weight the sandwiches as they cook, a grill press or even a brick wrapped in aluminum foil.

Try layering leftover sliced pork tenderloin, finely chopped green olives and sliced manchego cheese, a mellow cheese from Spain, on thick slices of Italian country bread. Brush the outside of the sandwich with a bit of olive oil and grill both sides until golden brown.

Another filling combination features jarred basil pesto, sliced chicken, Gruyère cheese and arugula leaves layered on crusty French rolls. For a breakfast sandwich, combine scrambled eggs, jarred roasted red peppers and Provolone cheese layered on slices of Sicilian-style sesame-semolina bread. Whatever fillings you choose, it’s important to use hearty bread or rolls to make panini. Soft breads won’t hold up to grilling or to the weight of several layered ingredients.

Just as important as the bread is the cheese. The melted cheese not only holds the sandwich together, it also provides a creaminess to the finished product. Choose a flavorful variety: Provolone, sharp Cheddar, Gruyère or Swiss.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Incredible Chicken Tortilla Soup

submitted by reader Sheryl Crumpton of Lindale, TX

High Cotton Food Styling & Photography

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Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups lower-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15-ounce) can ranch-style beans, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano leaves
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
¼ cup chopped cilantro
Tortilla chips
Sliced avocados
Shredded Cheddar cheese

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.

Tips from the Test Kitchen

Tips From Our Test Kitchen: If not serving immediately, add the cilantro at serving time for peak flavor.

Nutritional Information

Nutrition facts per serving: 310 calories, 8g fat, 23g prot., 31g carbs., 8g fiber, 1250mg sodium.

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