Quick Tortilla Soup

This recipe is easy and quick, just remember to remove the skins and seeds and veins from the chiles before using. If you make veggie stock with your leftover corn cobs this is a perfect place to use it. Add corn and cooked beans or chicken to the soup to make it heartier if you like.

Ingredients

1 quart broth

3-5 roasted green chiles or poblano peppers, seeded, peeled and diced

1 large tomato or a handful of cherry tomatoes, chopped

1 onion, chopped

3 cloves garlic, minced

Kernels from one ear corn, if available

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon oil

1 cup cooked beans or shredded chicken

Salt and pepper to taste

Garnish with tortilla chips or freshly fried corn tortillas plus shredded cheese, sour cream, avocado, lime wedges and cilantro, as desired.

Directions

In a large pot, heat one tablespoon of oil and add onion. Cook about 5 minutes then add the rest of the veggies and the spices. Stir and cook until fragrant. Cover with broth, bring to a boil and cook for 15 minutes. Add beans or chicken if using and taste for seasoning. Add more salt if needed. Serve in individual bowls and let each person add their own garnish.

Submitted by Sara Jones, Tucson CSA