INGREDIENTS and STEP BY STEP
- 2 tomatoes – quartered
- 1 onion – quartered
- 4 tomatillos – quartered
- 6 cloves of garlic
- 1 jalapeño – deseeded
– Toss the above in 3 TBL EVOO
– Place on baking sheet and sprinkle with salt
– Bake at 350º for about 30 minutes – meanwhile in a large bowl - 1 zucchini – chopped
- 2 ears of corn – cut off cob
– Toss with - 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp ground coriander
– Set aside for a few minutes - Bring 2 C chicken stock up to a boil and pour into a blender
– Add tomatoes, etc to the blender
– Put zucchini and corn on the now empty tray and put them back in the oven for 10 minutes - Add 1 handful of cilantro, 3 leaves Swiss chard, 2 TBL agave syrup, 2 TBL lime juice to the blender
– Blend well
– Return chicken mixture to a deep pot and bring back up to a simmer
– Add the zucch and corn to the pot - Cut corn tortillas into strips, spray with oil and bake in oven until browned, using the now empty tray
- Add 1 C garbanzo beans to the pot
- Optional: Add shredded pork
- To serve, put crispy strips onto a plate, top with some chunky parts of the soup, dress with a little bit of broth.
- Garnish with some radish cut really thinly, strips of avocado and cilantro leaves.
