Wednesday, September 14, 2011

Guest Post: Kris Bordessa's Chorizo-Tortilla Soup

I 'met' Kris Bordessa during the 2011 Blogathon this past May. Discovering other bloggers and new blogs, is one of the great pleasures of participating in events like the Blogathon, and Attainable Sustainable is no exception. Following is a guest post from Kris detailing one of her yummy recipes. Enjoy!

(Photo of an assortment of peppers we grew on the farm last year as an experiment. Hot times, indeed!)

When people think about Hawaii, they generally imagine warm, palm lined beaches with an ‘ukulele playing Hawaiian music in the background. (Right?) But that’s not always the case. I live at the 1,000-foot elevation where it’s lush and green and mild. But this summer has been unseasonably wet and cool. In spite of our tropical location, I find myself serving soup a couple of times a week.

One of our favorites is a spicy soup with a Mexican flair. It’s easy to put together (especially if you have a food processor for chopping the vegetables) and utilizes tomatoes and peppers straight from my garden.

Chorizo-Tortilla Soup

  • 1 teaspoon olive oil

  • 2 onions, finely chopped

  • 4 cloves garlic, minced

  • 1 green bell pepper, finely chopped

  • 3 oz cooked chorizo or vegetarian Soyrizo

  • 3 cups finely diced or crushed tomatoes

  • 2 cups chicken broth

  • ½ - 1 tsp. crushed red pepper flakes

  • 1 teaspoon chopped fresh cilantro (optional)

  • tortilla chips (the remains of the bag work well)

  • 3/4 cup shredded cheddar cheese

Heat the oil in a stock pot over medium-high heat. Add the onions, garlic, bell pepper, and chorizo. Saute until onions start to brown. Add the tomatoes, broth, and pepper flakes. Simmer on low heat for an hour. Stir in the cilantro. Divide soup between 4 bowls and top with tortilla chips and cheese. If you have teens as I do, or like leftovers, I recommend doubling this recipe.

This recipe works well in a slow cooker, too. Simply combine sauteed ingredients, tomatoes, broth, and pepper flakes in a slow cooker and cook on low for 5-6 hours.


Kris Bordessa lives on an island and dislikes depending on a barge for her needs. She strives daily toward a more self-sufficient lifestyle, writing about her successes (and failures) at Attainable Sustainable.


fer said...

That sounds delicious! now I want some Mexican food

Joan Lambert Bailey said...

Me, too! It sounds super yummy. Once we return from vacation, I'll be whipping up a batch.