November 6, 2011 by Stacy McDonald
Fall is here and winter is on its way. Today we harvested the last of our garden and prepared the ground for next year. Now, what to do with all the wonderful green tomatoes and peppers? Tonight we made this Tex-Mex inspired soup and served it with corn bread and a salad. Everyone said it was a keeper, so I thought I’d share the recipe while I remembered what all we put in it.
Monday we’re going to make Salsa Verde for the freezer. Usually we use tomatillos, but I’m anxious to see if green tomatoes work just as well! Adios!
- 8 tablespoons butter
- 12 ounces smoked bacon, cooked and crumbled or diced, cooked chicken
- 2 onions, diced
- 8 cloves garlic, minced
- 2 quarts chicken broth
- 16 medium green tomatoes, peeled and coarsely chopped
- 4 medium red tomatoes, peeled and coarsely chopped
- 2 fresh jalapeno peppers, chopped
- 1 Poblano pepper coarsely chopped
- 2 -3 C. heavy whipping cream or half n half
- 5 T. lime juice
- 1 bunch chopped cilantro
- 1/2 teaspoon Beau Monde seasoning or celery salt
- Garlic powder
- Chili Powder
- dash Tabasco sauce, optional
- salt and pepper, to taste
Heat half the butter in a medium saucepan over medium-low heat; add onion and chopped garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and chopped peppers. Bring to a boil; reduce heat and simmer for about 30 minutes.
Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add lime juice and seasonings. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Add the rest of the butter, whisk in heavy whipping cream. Stir in cilantro. Taste and add salt and pepper and Tabasco sauce, as desired. Serve with a dollop of sour cream, bacon bits, white cheddar cheese, and chopped cilantro.
Good served with corn bread!