Tortilla Soup and Rice Cakes
Using summer vegetables in a soup is a great way to finish out what is in your refrigerator! A friend at
work passed along his recipe for a Tortilla Soup – heavy with fresh corn and mild on the spices.
In Heidi Swanson’s cookbook, Super Natural Cooking, she makes Quinoa patties. I had some left over brown
rice that needed to be used, so I modified her quinoa recipe to use the rice – an excellent side dish to
the soup, or on its own dipped in red sauce, salsa or topped with sour cream.
Fresh Corn Tortilla Soup
- Fresh Sweet Corn on the Cob – I used 8 ears of Maryland’s Eastern Shore corn sold at my local Lauer’s market!
- Onions – i used one large red onion from One Straw Farm I picked up at the Boordy Vineyard’s “Good Life Thursdays” farmer’s market last week
- Garlic – about 2 cloves, minced
- Olive Oil – just about 2 Tbsp
- Fresh tomato – i used two large tomatoes, also locally grown and sold at Lauer’s
- Jalepeno – I omitted this since I had no peppers but I used about 2 tbsp Frank’s Red Hot Sauce
- Cumin – about 1 Tbsp
- Oregano – I used a handful of Fresh Basil since I had some. I only had dried oregano. The basil had a mild flavor, but I prefer to use the fresh herbs while I can.
- Salt/ Pepper – to taste
- Chicken / Chicken Broth
- Garnish: Fresh tomatoes, fresh lime, cliantro, tortilla chips, mexican cheese
Cut corn off cob and scrape cobs
Strain corn water and save water for soup
In bottom of soup pan, Saute onions and garlic in olive oil. Add chicken and cook through (if using
Toss in fresh tomato – use as much or as little as you like
Add corn broth (can mix in chicken broth or water if you prefer) about 3-5 cups
Add corn kernals and scrapings
Cook about 15 minutes. Can sit on low longer.
Serve in bowl, garnish with tortilla chips, cheese, fresh tomato, lime juice, cilantro… Enjoy!
- 1 cup left over brown rice
- 2 eggs
- Handful fresh herbs (i used basil, but chives, oregano, tarragon would all be good)
- 3/4 cup bread crumbs
- 1 small diced onion
- 3/5 cup shredded parmasean or romano cheese
- 1 Tbsp Olive Oil
mix ingredients together, will be a little on the wet side. add more bread crumbs if you prefer.
heat olive oil in non-stick skillet on medium-low heat
make patties about the size of a golf ball then flatten to about 1/2″ thick
cook patties in skillet on medium low heat about 7-10 minutes until the underside browns
once the underside is browned, flip and cook another 5-7 minutes to brown the other side
cool for a bit on a cooling rack. Serve warm or cool.
Mix can stay in the fridge for a day or two to make on-demand patties