Definitely not a traditional tortilla soup - this is just how I like to make it. If you like a rich spicy base that can be used for meat, fish, poultry or vegetarian soups, then give this a try.

Dave is on his drive back home right now, the kitchen is all cleaned up, so I decided to transfer our chili notes to the web-site. While this batch was not our best chili - it is too early in the season to get the variety of fresh chiles in the Pacific northwest - it is a good guide to getting to our best chili.