Tortilla SoupVegetarian version of spicy, south of the border classic.Serves 4
1 medium yellow onion chopped3 cloves garlic minced1 poblano or other green chili seeded and chopped4 cups vegetable stock, purchased or homemade1 can diced tomatoes with juice6 corn tortillas cut in slivers1/4 cup peanut or other high heat oil1 6 oz chub Fiesta Cheesorizo crumbled1 Avocado slicedCilantro chopped1 lime cut in wedges
Heat 1 TB of oil in large saucepan over medium high heat,
Add onion and stir for 2 minutes,
Add garlic and chili and stir occasionally until onions are translucent,
Add vegetable stock and tomatoes and reduce heat until soup just simmers. Cover and let simmer.
Heat remaining oil over medium high heat,
Fry the tortilla strips until crispy. Drain on paper towels,
Using the same pan, drain all but about 1 TB of oil and reheat to medium high,
Add crumbled Cheesorizo and stir briefly.
Reduce heat to medium low and stir once a minute until Cheesorizo is browned and crispy, about 8-10 minutes.
We are proud of making Cheesorizo – what it contains and how we make it. We make everything from scratch. All in our creamery at Pholia Farm in beautiful Rogue River, Oregon. And by the way – all with electricity created here on the farm through solar panels, water power (microhydro), and the occasional use of a back-up generator.
Why it’s Special
To keep Cheesorizo vegetarian (not vegan, of course!) we don’t use any rennet coagulant. Instead we form the curd using apple cider vinegar. Because of the way Cheesorizo® is made, it will not melt. That means it can be sautéed, fried, baked, and used in countless, versatile ways to add flavor and excitement to so many of your favorite dishes. It’s naturally lower in fat than it’s meat cousins and doesn’t contain any binders or additives it crumbles when cooked. But don’t despair, it is quite simple to add an egg and bread crumbs or oats to make tasty meatballs and patties! (see our recipe section)
A Bit about Milk
Cheesorizo® starts with cheese. And the best cheese starts with the best milk. Fortunately, Oregon, with it’s green pastures and pure water, is not lacking for wonderful milk. We use fresh, local whole cow’s milk, rBST free of course, and hand craft it into soft, fresh cheese. We then spice it just so, with Gia’s secret recipes, using only the best quality herbs and spices and package it into casings.