Mexican Tortilla Soup

Historic
Slow Poke Farm

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You asked for it . . . this soup recipe makes enough to feed a small army. You may freeze the leftovers if you have a smaller family.

6 Tbsp	Olive Oil
1 large	Onion, chopped
4 cloves	Garlic, minced
3 medium	Zucchini, chopped fine
4 cups	chicken broth
2 cans	Stewed tomatoes, 16 oz.
2 cans	Tomato sauce, 15 oz
2 cans	Whole Kernel Corn, 15 oz undrained
4 tsp	ground cumin
2 tsp	Black pepper
	Tortilla Chips
	Grated Cheddar cheese, to taste

    Warm olive oil in large pot set over medium high heat (heat the pot first to prevent scorching the oil). When oil begins to shimmer, add onion and garlic; cook until pieces are browned and soft. Add zucchini, chicken broth, stewed tomatoes, tomato sauce, corn, cumin and black pepper.
    Cover pot and bring to a boil; reduce heat and let simmer, covered for 30 minutes (stirring occasionally).
    Spoon soup into bowls; top each bowl with tortilla chips and cheddar cheese.

[ Herb Potatoes ] [ Green Beans w ] [ Potato Soup ] [ Carrot Soufflé ] [ Dressed Salad ] [ Mexican Tortilla Soup ]