Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too).
Gadget Tip: Grill with Cedar Paper
Jason Fox, executive chef of San Francisco's Commonwealth, grills meat on cedar paper—it gives the food a smoky, wood-grilled flavor. He recommends getting cedar paper online or at your local Asian grocery.
Are Millennials Killing Casual Dining Restaurant Chains?
Chowhound executive editor Carleigh Connelly talks to CBSN about why casual dining chains like Applebee's and Olive Garden are plummeting in popularity, and why millennials love fast-casual spots instead (hint: convenience, and better quality ingredients).
Harvey Cedars Fish Stew with Chef Michael Schwartz
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.
Behind the Business - Umami Burger
Umami Burger COO Gregg Frazer talks everything umami, fast-casual dining, and the newest additions to their menu.