Choosing fresh, seasonal, local, and sustainably farmed produce has more than just health benefits. It also results in a reduction in the total food miles, or the distance food travels from where it is grown or raised to where it is ultimately purchased or consumed (from "plough to plate"). Local produce helps us lower fossil fuel and pesticide use and provides economic benefits for small farms.
I learned about this soup from a superb cook in the family. Part of the fun of making this soup was using different chilis for different batches. Try Anaheims, Pasillas, Poblanos, or Chilacas. They all have different degrees of heat.
Save this recipe for a weekend as it takes some time.