Farmer's Tortilla Soup
This classic Mexican recipe has been dressed up with summer's finest: summer squashes, corn, and tomatoes, all with garnishes of crispy corn tortilla chips and cotija cheese.
Servings
Produce
Sweet Corn
2 1 Whole
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Bell peppers (Organic)
5 2.5 oz
Roma Tomato
11 5.5 oz
Yellow Squash (Organic)
8 4 oz
Zucchini (Organic)
8 4 oz
Cilantro (Organic)
.25 0.13 oz
Protein & more
Corn tortillas
1 0.5 Package
Black beans
1 0.5 Can
Cotija Cheese
4 2 oz
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Ancho Chili Powder
2 1 teaspoon
Cumin powder
2 1 teaspoon
Dried oregano
1 0.5 tablespoon
Sweet paprika
1 0.5 teaspoon
Coriander powder
2 1 teaspoon
Prep ahead (optional)
a. Husk corn, cut kernels from cob. b. ¼” dice yellow squash, zucchini, sweet peppers, and yellow onion. c. Rough chop tomatoes, reserve juices. d. Mince garlic and cilantro.
Instructions
1
Prep:
a. Mince 2 corn tortillas. Set aside.
b. Drain and rinse black beans. Set aside.
2
Cook tortilla soup:
a. Add 2 tsp olive oil to a large saucepan over medium-high heat. Add garlic (mince), sweet peppers (trim stem and ends, ¼” dice), and yellow onion (¼” dice); cook until onion is translucent, about 2 minutes.
b. Add corn (husk, cut kernels from cob), yellow squash (¼” dice), zucchini (¼” dice), and spice mix. Stir to combine.
c. Add minced corn tortillas and stir to combine.
d. Add roma tomatoes (rough chop) and black beans; stir to combine.
e. Add 5 cups water (2½ cups for 2-person portion). Stir and bring to a low boil; reduce heat to medium and simmer until vegetables are fork-tender and broth is warm, about 10-15 minutes.
3
Serve:
a. Divide soup among bowls.
b. Garnish with cotija cheese and cilantro (mince). Chef tip: For extra flavor and texture make your own tortilla strips with leftover corn tortillas. Cut 2-3 corn tortillas into ½” strips. In a small sauté pan, heat ¼ cup olive oil. Add corn tortilla strips and cook until golden and crispy, about 2 minutes. Drain on a paper towel, add a pinch of salt, and add as a garnish on the soup. Easy peasy.
Chef's notes
To add extra heat, dice up a chipotle pepper in adobo sauce. An extra pinch of ancho chili powder or red pepper flakes will also do the trick.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX