Spicy cream of tomato-chipotle tortilla soup

I love cool weather foods, but they don’t have to be unhealthy!

I adore autumn with the crisp air, crunchy, colorful leaves, wearing a new pink motorcycle jacket (I know!), and the comfort of a hot soup.

I stopped by the farmer’s market at Grove Path Plaza in Jersey City this week and picked up a big bag of soft tomatoes. They’re usually marked down because they’re a bit too ripe and/or soft, or maybe bruised, and are perfect for sauce or soups, but not much else.

I used a fat-free half-and-half with this because I don’t want to blow out my fat macros for the day, and still have a couple of bowls. If you’re not worried about that, feel free to use whole milk or regular half-and-half.

This is a larger recipe because you’ll want a couple of bowls yourself, and if anyone is around, so will they!


2 TBSP of olive or coconut oil

7-8 large, very ripe Jersey-type tomatoes cut into quarters, or if you use roma tomatoes, you’ll need to double the number.

1 medium onion, diced

3-5 garlic cloves depending on size, chopped

1-2 chipotle peppers in adobo sauce, including some of the sauce, chopped roughly. The more sauce, the smokier the flavor, but also, the spicier!

1/4 cup tomato paste or sauce, or if you have some marinara or something like that leftover in the refrigerator, you can use that, too!

4-5 soft corn tortillas, torn into 2 inch or so pieces

2-3 tsp Trader Joe’s 21 seasoning salute (you don’t have to use this, you can grab chili spices, or your favorite blend. I wanted to make it easy to make without buying a ton of spices, and the combination is great)

1-2 tsp Mexican or Italian oregano

salt and pepper to taste

4 cups water or broth

1.5 cups fat-free cream or milk

Heat oil over medium-low heat in a 3-4 quart pot. Saute onion in heated oil until the onion is transparent and starting to get some color around the edges. Add garlic and saute for a minute or so, not allowing the garlic to burn. Add tortillas and saute for 30 seconds or so but don’t let them get crisp or burn the other ingredients.

Add tomatoes, chipotle peppers, tomato sauce, herbs and spices, and saute together for 2-3 minutes.

Add water or broth, bring to a boil and immediately turn down to a simmer.

Simmer for 30 minutes uncovered, or until some of the broth has reduced.

Remove from heat and either blend with a stick blender until smooth right in the pot (carefully), or let cool 15-20 minutes and blend in batches in a blender. If it seems very watery, you can simmer on low for 10 more minutes until it thickens up a little, but remember, it’s a soup, not a stew, so it should not be the consistency of your Sunday Sauce.

Slowly stir in cream or milk with a whisk, making sure to keep it moving so it doesn’t curdle.

Salt and pepper to taste and if necessary, re-heat on low heat.

Serve over sliced avocado and tortilla strips if you like.



Vlog: Making Mexican Chipotle Salsa

Forget chipotle mayo!

Here’s the real deal: una salsa de chile chipotle bien Mexicana! You know that can in your cupboard you buy to make that spicy mayo and then you have no idea what to do with the rest of it? Make salsa, of course! Share, because everyone is going to love this smokey, tangy deliciousness.

1/3 cup diced onion
1 chopped garlic clove
4 roma tomatoes
1-2 (more or less depending on how spicy you like it) chipotle peppers in adobo sauce
1 tsp ground cumin seed
1/4 lime (optional)
salt and pepper to taste

Please subscribe and thank-you so much for watching!
Much Love,


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Vlog: Scrumptious Sundays – Sopa de Fideo

Mexican pasta soup. That’s right. We use pasta!

There is nothing more homestyle cooking, more mama than a hot, lovely sopa de fideo. I’ve been eating this since I was old enough to eat solid food, and its a starter, a comfort food, and a staple in the Mexican home.

My cousin Paula asked if I knew how to make my mother’s sopa de fideo. Yes! And now, you do, too!

Please try this out and let me know how it went!

Much Love,


Oatmeal Raisin cookies!

I went looking for “the best” recipe

According to Food.com these were 5 star rated with over 1100 votes. Alrighty then.

Here’s the link to the recipe:
I added 1/2 tsp of Ceylon cinnamon and 1/2 tsp of freshly grated nutmeg to the recipe because I like spices. C’mon what’s an oatmeal raisin cookie without cinnamon?

Please find me on twitter: https://twitter.com/GloriaChapa1
Instagram: https://www.instagram.com/gloriachapa1/
YouTube: https://www.youtube.com/user/cheapyummyshiny

This was supposed to be on Sunday for the first Scrumptious Sunday, but my editing software crashed on me in the middle. Oops.

Thanks for being patient!
Much Love,


Club W June 2015

“Give me books, French wine, fruit, fine weather and a little music played out of doors by somebody I do not know.”

― John Keats

I joined Club W a few months ago, and have mentioned it a couple of times. I thought you might want to see what sort of wine I’ve been getting from them. Usually, you start with 3 bottles, and pick from a selection they offer you based on your original taste profile, and then later, the wines you buy, and how you rate them.

However, if you buy 6 bottles, you get free shipping, and since they produce small lot wines in collaboration with various farmers and vineyards, you get some really lovely wine at a lower price than for a similar quality wine at the store. I thought today you might like another video. Sadly, I made the mistake of shooting this the wrong way. Hopefully, I remember to NEVER do this, again. Oops.

“Without bread and wine, love goes hungry.”

― Latin Proverb

I hope you click on that link up there, and give this subscription a try. If you start with the referral, you get $13 to spend on a bottle (yes, they’re that low), plus, I get one, too! I’ve really enjoyed it. So far, it seems like a good deal with the option to try their higher-priced curator wines, as well. Let me know what you think, and as always:

Much Love!