Tortilla Soup

By Thom7747

To microwave, heat individual portions of soup for 1 1/2 minutes on HIGH. Top with cheese and tortilla strips.

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.