Method
This soup comes from Sundays at the Moosewood Restaurant , by the Moosewood Collective. It is a good recipe for the transition between summer and fall, when you still want to eat tomatoes, but crave something warm and comforting for the increasingly chilly evenings. You could add some shredded chicken to this recipe for a bit more protein if you want.
-Jenna Muller
- 1
In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent. Add the chiles, cumin, and oregano, and sauté for a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. Add the stock and simmer, covered, for about 15 minutes. The chicken can go in when you add the stock as well if you are using chicken. Add the lime juice and salt to taste. Serve topped with grated cheese and crumbled tortilla chips. Garnish with cilantro.
From the farm's kitchen
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