Garden Chicken Tortilla Soup from CSAGourmet

From 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.