Eatwell Farmhouse Kitchen
Tortilla soup is great because you can also add a lot of leftover things, like corn, cooked
chicken or beef. Plus it is the perfect way to finish off a bag of tortilla chips, or fry fresh
tortillas cut into strips and use those.
A glug of good Oil (maybe 2 TB)
2 Eatwell Farm White Onions, diced
About 1 cup of diced Peppers, use whichever ones you like
1 - 2 cloves of Garlic, minced
4 Shady Lady Tomatoes, quartered. If you have the time to peel them great, if not then you are like me and you don’t bother. To peel the tomatoes, boil a pot of water and pop them in until the skin gives its first break. Cook to handle and peel.
Summer Squash at least 1 cup worth, diced
1 qt Eatwell Farm Chicken Stock or good Vegetable Stock
1 tsp Cumin
1/2 tsp Oregano
2 tsp Chile Powder
If you want it spicier add these two:
Red Chili Flakes, to taste if you want them
Cayenne Pepper, to taste if you want
1 tsp Eatwell Farm Smoked Chili Salt
Pepper to taste
Tortillas
Avocado chunks
Lime
To get started, heat the oil in a heavy bottomed pot. Add the onion, stir, and heat through
on medium high. Just as the onion begins to soften, turn the heat down to medium low
and add the garlic and the peppers. Cook a few minutes, add the squash and tomatoes
and spices. Turn the heat back up to medium high. Once the tomatoes have cooked a
little, add the stock. When the soup is basically done you can put in some precooked
meat if you like and heat through. Serve in good sized soup bowls and top with fried corn
tortilla strips or tortilla chips, chunks of avocado and a squeeze of lime juice. You can
also add a little sour cream or grated cheese if you like.