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Saturday, August 27, 2011

Tortilla Soup (organic)

Tortilla Soup


2 tablespoons olive oil
1 onion
2 bell peppers (any color)
1 – 2 hot peppers (optional)
1 zucchini
1 teaspoon cumin
1 teaspoon poultry seasoning
¼ teaspoon chili powder
Salt and pepper, to taste
1 cup frozen corn kernels (or fresh if it is in-season)
3 cloves garlic
1 28-oz can organic stewed tomatoes
1 8-oz can organic tomato sauce
2 – 3 cups chicken stock, depending on how “soupy” you like it
Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro

Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic. Heat the oil over medium heat in a large soup pot. Toss in the onions. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften. Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook. After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat. Ladle into bowls, top with garnishes, and enjoy!
Yield: 8 – 10 servings (enough for leftovers!)

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