As temperatures dropped amid the deadly New York Christmas winter storm and many people were left stranded outside, one New York man took action. Jay Withey's truck was running low on fuel and he was left stranded. As he began to encounter more people who were stuck outdoors with nowhere to go, he decided to seek refuge inside a locked school by breaking the windows.
“My mission was just to keep going out and grabbing as many people as I can and to just keep going. I just kept walking, and I walked until I cried and I couldn’t walk any further. I was just beaten.” The police department wanted to thank him for his heroic actions that saved people’s lives. In their message, they shared photos from the surveillance video which showed the people gathered inside. They also shared the note Withey left apologizing for breaking into the school and explaining his situation.
“To whomever, it may concern, I’m terribly sorry about breaking the school window and breaking into the kitchen,” the note began. “Got stuck at 8 pm Friday and slept in my truck with two strangers just trying not to die.” He continued that there were seven elderly people also stuck and out of fuel. “I had to do it to save everyone and get them shelter and food and a bathroom,” he wrote, signing it, “Merry Christmas Jay.”
They also shared a photo that Withey gave them that showed him with the people he helped that night. Withey said they are all now like family and planning a summer get-together. He ended up helping a total of 24 people and a couple of dogs during the blizzard.
The group remained indoors for about 24 hours and left the morning of Christmas day. As the storm was clearing, Withey found a blower inside the school and helped people dig out of their cars. “I just couldn’t ask for better people to get stuck with,” Withey said adding that before he left he tried to fix the broken window and left the note.
“I hope people realize it's important to be kind and to do the right thing to help one another,” Withey said.
During the storm, people went out of their way to help others and find shelter. A Buffalo couple helped shelter 130 strangers inside a church, while a mother and her children were forced to have a sleepover inside a Target when they were trapped inside during the blizzard. Stories about humanity are always good news and a reminder to do more for your fellow man. With so much violence and negativity in the news. I for one, am all about the good news.
Chicken Enchilada Soup with Homemade Lime Tortilla Strips
INGREDIENTS
For the Soup
- 1 1/2 pounds chicken breasts (or 3 cups rotisserie chicken, shredded)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeno, seeds and stem removed (optional)
- 2 cloves garlic, minced
- 1/2 cup masa harina (a thickening agent and authentic to this dish)
- 5 cups chicken broth
- 2 10-ounce cans of red enchilada sauce or use my homemade recipe below
- 1 14-ounce can of black beans, rinsed and drained
- 1 14-ounce can of corn, rinsed and drained
- 1 14-ounce can of fire-roasted diced tomatoes
- 1 4-ounce cans of green chiles
- 8 ounces (1 bar) of cream cheese
- 1 cup Monterey Jack cheese, grated
- Garnishes: Sour cream, shredded lettuce, and homemade lime tortilla strips
For Red Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 1/4 cups chicken broth
- 2 tablespoons tomato paste
For the Lime Tortilla Strips
- 7 small flour or corn tortillas
- 1 1/2-2 cups frying oil, I used canola
- Badia's Lime Pepper Seasoning
- Coarse Salt
INSTRUCTIONS
For the Soup
-
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken breasts seasoned with salt and pepper to the pan. Cook for 5-7 on each side or until the chicken is almost done. Remove and shred into bite-sized pieces.
-
Add chopped onion to the pan with additional oil if needed. Saute for 4 minutes or until the onions are softened. Add jalapeno (if using) and garlic and saute for 2 minutes.
-
Add masa harina and cook for 1 minute, stirring constantly. Add one cup of the chicken broth to ensure masa harina is well blended.
-
Add the rest of the chicken broth, enchilada sauce, shredded chicken, black beans, corn diced tomatoes, and green chilies.
-
Stir together to combine and cook for about 10 minutes, uncovered, until the soup begins to simmer. Stir often to make sure the masa harina gets fully incorporated into the soup.
-
Remove the Dutch oven or pot from the heat and add the cream cheese and cheese. Stir it into the soup until it completely dissolves and melts.
-
Serve immediately with sour cream, shredded lettuce, and homemade lime tortilla strips.
For the Enchilada Sauce
- In a small pot, heat olive oil over medium-high heat.
- Add flour and whisk together for 1 minute.
- Add chili powder, onion powder, garlic powder, salt, cumin, and dried oregano and whisk together for 30 seconds.
- Slowly pour in the broth while whisking constantly to make sure no big lumps form.
- Add the tomato paste and whisk the enchilada sauce until completely smooth.
- Bring to a simmer, and remove from heat. Sore in a tight-lid mason jar for up to a week. This makes the exact amount required for the soup.
For the Lime Tortilla Strips
-
Cut large tortillas into 3 parts and small/medium in half then cut them into 1/2-inch (1.5 cm) strips.
Fried tortilla strips:
-
Add the oil into a medium/large pot (preferably a medium shallow pot or a skillet with high sides). You should have at least 3/4-1 inch of oil in your pan. Heat the oil until very hot (a drop of water sizzles in contact with the oil) or until it reaches about 350°F (175°C).
-
Fry the strips in batches making sure to not add too much to the pot (the temperature of the oil will decrease too much and the strips will soak up oil). Fry the strips until golden, turn them over using a fork, and fry just briefly for a couple of seconds until light golden in color (take the strips out of the oil when they are just lightly golden, they will darken a bit after they have been removed from the oil).
-
Remove the strips from the oil with a slotted spoon or a spider strainer and transfer them to a plate lined with paper towels.
-
Season immediately with salt and lime pepper after each new batch. Let cool and use to garnish soup.
