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.

Khamisa's Sudanese Eggplant Salad

Last year, my friend Khamisa and my students had a cooking exchange; she taught them how to make this salad and they taught her how to make pizza. It has quickly become a staple in our house and it makes for a great fall CSA recipe to use your peppers and eggplant. Khamisa's recipe uses a lot of garlic with delicious results! I have made it using only one head of garlic and it turned out fine but less piquant than the original.

Khamisa's Sudanese Eggplant Salad

3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper

Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables; set aside.

In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper (if using) and saute until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.

Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.