Tortilla Soup

While house sitting for Vangie when they were cruising the Mexican Riviera, I was inspired to make some Tortilla Soup and Beef Fajitas for a welcome home dinner.

Tortilla Soup Ingredients:
2 ears of Corn
4-5 cloves of garlic
1 large onion
2 tbsp corn or vegetable oil
2 corn tortillas (cut into 1" squares)
2 large diced tomatoes
2 tbsp tomato paste
2-3 tsp ground cumin
2 quarts chicken soup
Kosher salt & pepper to taste


Directions:
1)  With a sharp knife scrape kernels from corn cob, set aside, and reseved corn cobs.
2)  Coarsely chop corn kernels, garlic, onion and jalopeno pepper(optional)
3)  Heat oil, add corn tortilla on low until crisp (maybe substituted with corn tortilla chips)
4)  Stir chopped vegetables, except tomatoes, and simmer for 10 minutes.
5)  Add tomatoes and tomato paste and simmer for another 10 minutes.
6)  Slowly pour chicken stock, add corn cobs, cook on low heat until soup is reduced by 1/3.
7)  Discard corn cobbs and puree until smooth.
8)  Return to pot,  add cumin,  season with salt & pepper to taste.
9)  Ladle to individual soup bowls and garnish when ready to serve.

Garnish:  diced chicken,  diced avocado, shredded cheddar cheese, chopped cilantro, lime slices.  (May use chicken breast from store bought rotisserie chicken.)

Beef Fajita Marinade:
1 clove minced garlic
1 1/2 tsp chili powder
1 1/2 tsp red pepper flakes
2 tbsp vegetable oil
2 tbsp lemon juice
1 tsp cumin
Juice of 1 lime

Marinate overnight: 1 1/2 lbs beef skirt steak(cut into strips across the grain) Other beef cuts maybe used.
Stir fry or grill.  Add sliced onion, green onions, green, red or yellow peppers and cook until just tender.
Serve on flour tortilla with your favorite salsa.