Mexican Tortilla Soup

As I was looking for an easy chicken soup recipe to use some more of my garden veggies, I came across this one, and I could not resist! It was EXCELLENT. For a vegetarian version use vegetable broth rather than chicken broth, and add a can of rinsed pinto beans or chickpeas for some more protein. You could also add a cup of rice to this soup if you wish.

Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar

1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded

Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream

1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.

Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!

Fresh Salsa

This recipe came from a co-worker, and is one of those fudge-able recipes where you can adjust the quantities to your liking.

Tamara's Fresh Salsa

3 medium tomatoes, diced
2 jalepenos, seeds removed & finely chopped
1 bunch cilantro, roughly chopped
1/4 C diced onion or scallions
1/2 cup water (optional)
salt

Add all ingredients except salt to the food processor, pulse until blended. Remove to a bowl & mix in salt to your taste.

This makes a very runny salsa rather than chunky, but it is very tasty, and very easy. I sometimes leave out the water & put in an extra tomato or two instead. Some people may prefer to adjust the amount of cilantro or jalepeno (or serrano pepper) in the salsa as well. It totally reminds me of fresh authentic salsa from my trips to Mexico!!

Salsa Verde!

When I picked up my share on Friday I was amazed by the amount of basil I was receiving!! What a bundle! I decided to make some salsa verde, and all I had to pick up at the store was a chile pepper & a lime (I had garlic at home already, and I probably could have used the garlic scapes as well)

Salsa Verde with Basil, Cilantro & mint
Local flavors, by Deborah Madison

1 jalapeño chile
1 large bunch cilantro, stems removed
½ C basil leaves
¼ C mint leaves
2 small garlic cloves
½ C olive oil
Grated zest & juice of 1 lime
Sea salt

1. Chop the first 5 ingredients very finely, then stir in ¼ c water, oil and lime zest & juice.
2. Taste for salt & adjust balance of lime juice to oil, if needed

Alternatively, pulse the chile, herbs & garlic in a food processor, then gradually add water, oil & lime juice to taste.

For my taste I think I would have preferred more lime & less oil, and I think I will adjust it the next time I make it. It was delicious on corn tortilla chips, and I used it to dress a Mexican style salad - very tasty!