This year we too have fallen prey to the edible landscaping/kitchen garden/roof garden/back to nature media groundswell. If we weren’t having such a great time, we’d be embarrassed by how quickly we jumped on the bandwagon.
The overabundance of fresh vegetables aside, our 5 year old has learned a great deal from growing her own vegetables not least of which is how to like lettuce, carrots, beets and beans!
Speaking of fresh vegetable overabundance, between our garden and my complete lack of control at the H Street Farmers’ market, we had quite a glut over here earlier this week. There was some homemade chicken stock in the freezer which I intended to use for a classic vegetable soup but we also had an avocado, a container of fresh salsa, and a stack of corn tortillas that were about to expire. So I made a batch of the “chicken soup of Mexico” – Sopa de Lima, or tortilla soup. We spiced it up with quite a few hot peppers from our garden which made the soup pair perfectly with First Vine’s Château de Clapier Calligrappe Red ($11)
Hope you are enjoying some veggie heaven of your own 🙂
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper
- 1 jalapeno pepper, seeded and chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 6 cups chicken stock
- 1 boneless , skinless chicken breast
- 1/4 cup chopped fresh cilantro
- fresh limes
- 6 stale corn tortillas, cut into 1/4-inch-thick strips
- 2 cups vegetable oil, for frying
- 1 avocado, peeled, seeded, and chopped, optional garnish
- Plain Greek yogurt, optional garnish
- Grated Monterey Jack or Cheddar cheese, optional garnish
In a large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and chicken breat then bring to a simmer. Simmer for 20 minutes, or until the chicken meat is cooked through. Remove the chicken breast, shred the meat, then return meat to the pot. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado, cheese and plain Greek yogurt, as desired.