Derby City Cafe-style Mexican Tortilla Soup
- 6 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium zucchinis, sliced
- 4 cups chicken broth
- 2 (16 oz.) cans stewed tomatoes
- 2 (15 oz.) cans tomato sauce
- 2 (15 oz.) cans whole kernel corn, undrained
- 4 teaspoons ground cumin
- 2 tsp black pepper
- Tortilla chips
- Grated Cheddar cheese, to taste
Warm olive oil in a large pot set over medium-high heat (warm the pot first to prevent scorching the oil).
When oil begins to shimmer, add onion and garlic; cook until onion 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.Makes 5 quarts Source:
Submitted by: Recipe Group Member
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