Tortilla Soup
By Thom7747
To microwave, heat individual portions of soup for 1 1/2 minutes on HIGH. Top with cheese and tortilla strips.
1 Picture
Ingredients
- 5 cups chicken broth, or beef broth, defatted, divided
- 1 1/2 cups Spanish onion, diced
- 2 cloves garlic clove, crushed
- 2 cups zucchini, diced
- 10 ounces frozen corn, defrosted
- 2 cups canned tomatoes, crushed, Italian
- 2 tablespoons cilantro, chopped
- 1 tablespoon hot pepper sauce
- 1 tablespoon chili powder
- 1 cup cheddar cheese, Wisconsin, grated
- 3 (6 inch) corn tortilla
- nonstick vegetable spray
Details
Servings 8
Preparation
Step 1
Preheat oven 350° F.
In a soup pot heat ½ cup beef stock.
1. Add onions and garlic and simmer, covered, 5 minutes.
2. Add zucchini, corn, tomatoes and remaining 4 ½ cups broth.
3. Bring to a boil, reduce heat and simmer soup 20 to 25 minutes.
4. Add cilantro, hot sauce and chili powder to soup.
Adjust seasonings if desired.
Cut each corn tortillas into 8 strips.
1. Spray lightly with vegetable spray.
2. Bake for 8-10 minutes or until golden.
3. Remove and cool.
Serve 1 cup hot soup in bowl...
Garnish each serving with 3 tortilla strips and 2 tablespoons grated cheddar cheese.
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