Chicken Tortilla Soup

This is a new family favorite. In fact, I made it twice this week.

Chicken Tortilla Soup

1 onion, chopped

2 jalapeños, minced with seeds and ribs removed

2 red bell peppers, chopped

1 green pepper, chopped

½ red onion, chopped

6 garlic cloves, minced

3 T olive oil

1 T cumin

2 t dried oregano

1 small can tomato paste

1 28 oz can of whole tomatoes, undrained (I would used diced instead)

1 t salt

1 t ground black pepper

10 – 12 c of equal parts chicken broth and chicken stock

1 rotisserie chicken, shredded (or 1 lb of cooked shredded chicken)

1 bunch of fresh cilantro, chopped with stems (reserve some for garnish)

juice of 1 ½ limes (cut more limes into wedges for serving)

2 medium zucchini, diced
1 bag Trader Joe's frozen roasted corn (optional)

For garnish:

Cojita cheese (or Queso Fresco, Chihuahua, Monterrey; or Mexican crema, or sour cream)

Sliced avocado

Crushed tortilla chips

Lime wedges

Chopped cilantro

1.     In a large soup pot, sauté onion, jalapeños, red and green peppers, red onion, garlic in olive oil until onion is transparent. Add cumin, oregano, and tomato paste; then, sauté a few minutes more. Add broth/stock, tomatoes, chicken and salt and pepper, ½ of the cilantro, and lime juice. Bring to a boil and then turn down to simmer for 30 minutes. A few minutes before serving add zucchini and most of the remaining cilantro (save a couple of T for garnish) and roasted corn if using. Taste and adjust seasoning.

2.     Serve with garnishes sprinkled on top.

Tomatillo, Bean and Roasted Corn Salad (Cowboy Caviar)

Tomatillo, Bean and Roasted Corn Salad (or modified Cowboy Caviar)

Combine:
1 lb tomatillos, peeled and chopped (substitute tomatoes if you can't find tomatillos)
1 lg onion, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
2 jalapenos, chopped, for mild salad; use more and include ribs and seeds for spicy
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 bag frozen roasted corn (Trader Joe's is good), thawed or cut kernals off of 3-4 fresh cobs
3/4 c cilantro, chopped

Toss above with this dressing:
4 T olive oil
4 T lime juice
1 T sugar
1 T salt
1 t pepper
2 t cumin

Whisk together.

Serve on its own or with tortilla chips. It was really nice over a bed of arugula.

Reverting to old favorites: Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans

This week I had to delay making recipes from my CSA veggies because I went on vacation for a week. I put them in the fridge and hoped they would survive for the week. They did! Now I need to cook up many things at once so I'm going to rely on some old favorites such as Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans.  The house smells so good. I added some cauliflower to the soup, instead of roasted corn, and I think I will serve the kale over polenta to mix things up.

Chipotle-Cilantro Slaw

I first made this slaw to go in fish tacos, but discovered that our family likes to eat it on its own as well.


Chipotle-Cilantro Slaw

1 sm cabbage, sliced thinly
3 scallions, chopped
1/4 c cilantro, chopped
1/4 c mayo
2 T sugar
2 T lime juice
1 tsp canned adobo sauce and one chipotle pepper, minced or 1/2 tsp chipotle powder
1/4 tsp salt

Combine ingredients and toss to coat.

Broccoli and Cilantro Soup

I modified this recipe that was provided by our CSA by adding Jerusalem artichokes and roasted corn.

Broccoli and Cilantro Soup

One stem of green garlic, three garlic scapes or 3 cloves of garlic

4 cups chicken or vegetable stock

2 cups broccoli (I used 1 c broccoli and 1 c Jerusalem artichokes, peeled)

A handful (about 1/4 cup) of cilantro, plus some for a garnish

1 cup milk

½ pkg Trader Joes’s roasted corn, thawed (optional)

(peeled salad turnips and chives could be a good addition to this soup)

1. Chop the garlic finely. Chop broccoli, including florets and peeled stem.

2. Add the garlic and broccoli  (and Jerusalem artichokes if using) to the stock, cover and bring to a boil.

3. Simmer for 20 minutes or until the vegetables are soft.

4. When the soup has cooled, add the cilantro. (It’s okay to include some stems.) Puree

the mixture until smooth with a blender.

5. Add the milk and corn and reheat the soup in the original pot.

6. Garnish with cilantro leaves.

Season individually with salt and pepper.