From CSAgourmet.blogspot.com written by a former chef and happy CSA member in Maryland
“I made this soup start to finish, we ate it and I cleaned up – all within the span of 90 minutes.”
For the Chicken: I love when I can use leftover roast chicken & pull the remaining meat off for the soup the next day, making stock out of the carcass.
1/2 onion, thinly sliced
2-4 cloves fresh garlic, chopped
1 green pepper, halved & thinly sliced
2 Jalapeno (or other) hot peppers, halved and thinly sliced
3-4 cups greens, roughly chopped (cabbage, chard, bok choy, kale…)
2-3 fresh tomatoes cut into 1/2″ pieces
2-3 tbsp cilantro or parsley, chopped
Chicken—whatever you have left from roasting, or equivalent of 1-2 chicken breasts.
Heat enough vegetable oil or lard to cover bottom of stock pot over medium heat. Add the onion, garlic and peppers and cook about 5-8 minutes til tender (do not brown)
Add 2 quarts of chicken broth and bring up to a boil. Add the cooked chicken meat and remaining vegetables and allow to come to boil, reduce heat and simmer only about 5-10 minutes more. Season with kosher salt and fresh ground pepper. Serve with corn tortilla chips, broken up. Bonus optional garnishes: diced tomato, tomatillos and/or a cheese.