THE BOOT ST O R I E S F R O M T H E T E X A S H I L L C O U N T RY
H O W A B U S I N E SS W O M A N A N D P H I L A N T H R O P I ST ST R I V E S TO P R ES E R V E H I STO RY
A CO U P L E ’ S H O M E F I L L E D W I T H FA I T H A N D FAV O R I T ES
2022 | ISSUE 3
A FO R M I D A B L E W H I S K E Y T E A M A N D T H E K E YS TO S U CC E SS
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Chef Lana Black displays her chicken tortilla soup, a recipe that reminds her of “cold nights by the fireplace.”
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SAVOR
Soup’s On!
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mong Texas chefs, it’s not uncommon to find a common thread of favorite recipes that spotlight classic Lone Star ingredients. From grilled steak and smoked brisket to sizzling fajitas, braised carnitas for tacos, and all of the standard side dishes that accompany them, having a special collection of iconic Texas dishes on hand is a culinary must. But while some chefs prefer to stick to recipes that arrive artfully arranged on a plate, some like to expand their reach to include unique recipes more commonly served in a bowl—in the form of soup. Lana Black, executive sous chef for the Club at Boot Ranch, is one of those culinary innovators. Originally from the Houston suburb of Spring, Black has spent much of her culinary career in small cafe environments serving guests seemingly simple dishes layered with flavor and soul. To her, soups are one of the best ways to deliver this magic. “I like the challenge and complexity involved in making soup. You can take a basic ingredient such as potato and turn it into something that will warm someone’s heart when they take a bite,” says Black. “To me, soups hold memories. When you eat a soup that invokes a memory of childhood or a moment in your life, that’s something special.” While many may view soup as a humble offering, using leftover odds and ends from the kitchen pantry, Black sees soup as a way to stretch her creativity. For her, it’s all about striking a balance among the major components of a good
dish, including salt, acid, heat, and texture, to make either a small starter for a meal or a hearty main event. “Soup is so versatile. Sure, it may be a way to use ingredients in the pantry, but the truth is, you can’t hide behind the finished product,” says Black. “There isn’t a sauce you can use to cover up a mistake.” At the same time, Black believes anyone can make great soup, especially if you keep a few key ingredients on hand. Carrots, onion, and celery are the foundation to almost every recipe, as well as a good chicken, vegetable, or other stock. “Homemade chicken stock is easy to make and holds up well in the freezer,” says Black. “Always have thyme, chili powder, and cumin in your cabinet.” Chili powder and cumin are particularly essential if you’re cooking up a warm pot in Texas. One of Black’s favorite recipes is chicken tortilla soup, a true Tex-Mex classic. “That’s a recipe that always reminds me of cold nights by the fireplace with my mom,” says Black, who also loves stirring up traditional French onion soup. “I love layering all of the flavors together and making a giant pot of it. It’s so soulful.” With her offerings at Boot Ranch, Black hopes to inspire others not to see soup as a simple afterthought but rather as a blank canvas to layer flavor into one memorable pot of soul. —J ESSI C A DU PU Y
ISSUE 3
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SAVOR
Chicken Tortilla Soup
INGREDIENTS:
1. Preheat oven to 375 degrees.
2-3 Tablespoons olive oil 2 medium sweet yellow onions, diced 2 carrots, diced 1 bunch celery, diced 2 cloves garlic, minced
2. In a large saucepan heat olive oil over medium-high heat. Add the onions, carrots, and celery and cook for 5-8 minutes, stirring regularly. Once the vegetables have softened, add the garlic and cook until fragrant. Stir in chili powder, smoked paprika, cumin, coriander, and salt and cook for one minute. Deglaze the pan with white wine and let the alcohol cook off for about 3 minutes or so. Add chicken stock, tomatoes and black beans and bring to a boil. Reduce heat to a simmer.
3 Tablespoons chili powder 1 Tablespoon smoked paprika 2 Tablespoon cumin 1 Tablespoon coriander 1 teaspoon salt 1/2 cup dry white wine 8 cups low sodium chicken stock. 2 14-ounce cans crushed tomatoes 1 14-ounce can black beans, rinsed 4 boneless skinless chicken breast 2 ears roasted corn 1 chipotle chile in adobo sauce, chopped 2 limes, juiced, plus 1 lime cut into wedges for garnish 1 bunch cilantro (rough chopped) 3 handfuls of tortilla chips
3. Season chicken with salt and pepper and roast in the oven for 20 minutes or until 165 degrees. Let the chicken rest for 10 minutes before dicing. Set aside. 4. Add corn, 1 chipotle in adobo sauce, the juice of two limes and a handful of chopped cilantro. Fill a blender pitcher with tortilla chips. Add 2 cups of soup liquid and blend until smooth. Add mixture back to pot. Let simmer for another 15 minutes. 5. Add diced chicken and season with salt and lime to taste. Serve in individual bowls topped with shredded cheese, diced avocado and sour cream, if desired.
Lana Black Executive Sous Chef, Boot Ranch
FOR GARNISH: Shredded cheddar cheese Sour cream Avocado, diced
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