Eatwell Farmhouse Kitchen

Tortilla soup is great because you can also add a lot of leftover things, like corn, cooked 

chicken or beef. Plus it is the perfect way to finish off a bag of tortilla chips, or fry fresh 

tortillas cut into strips and use those.


A glug of good Oil (maybe 2 TB)

2 Eatwell Farm White Onions, diced

About 1 cup of diced Peppers, use whichever ones you like

1 - 2 cloves of Garlic, minced

4 Shady Lady Tomatoes, quartered. If you have the time to peel them great, if not then you are like me and you don’t bother. To peel the tomatoes, boil a pot of water and pop them in until the skin gives its first break. Cook to handle and peel. 

Summer Squash at least 1 cup worth, diced

1 qt Eatwell Farm Chicken Stock or good Vegetable Stock

1 tsp Cumin

1/2 tsp Oregano

2 tsp Chile Powder

If you want it spicier add these two:

Red Chili Flakes, to taste if you want them

Cayenne Pepper, to taste if you want

1 tsp Eatwell Farm Smoked Chili Salt 

Pepper to taste


Avocado chunks


To get started, heat the oil in a heavy bottomed pot. Add the onion, stir, and heat through 

on medium high. Just as the onion begins to soften, turn the heat down to medium low 

and add the garlic and the peppers. Cook a few minutes, add the squash and tomatoes 

and spices. Turn the heat back up to medium high. Once the tomatoes have cooked a 

little, add the stock. When the soup is basically done you can put in some precooked 

meat if you like and heat through. Serve in good sized soup bowls and top with fried corn 

tortilla strips or tortilla chips, chunks of avocado and a squeeze of lime juice. You can 

also add a little sour cream or grated cheese if you like.