Tuesday, September 24, 2013
Veggie Tortilla Soup
I started with some olive oil in a saucepan over medium heat. I added half a large chopped onion and one clove of minced fresh garlic. When that was soft, I added 2 corn tortillas I had cut into small squares (this acts as a thickener and adds some corn flavor). I added 2 handfuls of kale out of the garden. I poured in a few glugs of Will's beer to help the kale wilt, and let it cook down for about 5 minutes.
After that, I added a can of diced tomatoes and about 2 cups of chicken stock. I threw in some toasted and ground cumin, ground chile arbol and some chile powder. I let it simmer about 10 more minutes. Lastly, I threw in a few handfuls of frozen white corn. It hung out and simmered another 5 minutes.
I served it with a dollop of Greek yogurt and diced yellow tomatoes from the garden. On the side we had the last of the chicken cheddar muffins.
Not bad for a Tuesday afternoon!