Southwestern tortilla soup

1 servings

Ingredients

Quantity Ingredient
½ pounds Diced butter
9 cups Diced Spanish onions
1 cup Grated garlic
12 cups Fine diced zucchini
4 pounds Corn kernels
12 cups Diced plum tomatoes
2 gallons Chicken stock; (or vegetable water)
⅓ cup Chopped cilantro
⅛ cup Diced cayenne peppers
¼ cup Chili powder
¼ cup Ground cumin
Salt and pepper to taste
10 Julienne corn tortillas
Shredded cheddar cheese as needed
Diced tomato as needed
Chopped scallions as needed
8 Tortilla strips
½ ounce Cheddar cheese
¼ ounce Chopped tomatoes
¼ ounce Chopped scallions

Directions

GARNISH

In a braising pan melt butter. When foamy add onions and garlic. Saute until onions are soft and garlic is golden brown; add zucchini, corn, cumin, chili powder, and cayenne pepper sauce. Saute for 5 minutes and add tomatoes and chicken stock. Simmer for 10 minutes add cilantro. Add salt and pepper to taste. Remove from heat and cool in ice bath. Label with the date and refrigerate.

To serve:

Cut tortillas into ½-inch x 2-inch strips. Deep fry until golden brown.

Drain and season with salt, and cayenne pepper. Place soup in 8 oz. bowl and garnish

Enjoy!!

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