Tortilla Soup does not have to include chicken to be bold and flavorful, relying instead on crispy baked and seasoned tortilla strips instead of meat.

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Tortilla Soup

QTY	MEASURE	INGREDIENT	PREPARATION
4		Tortillas, corn
½	tsp	Chili powder
1		Onion, yellow	Diced
2	clove	Garlic	Minced
1		Poblano	Diced
1		Jalapeño	Minced
1		Zucchini	Diced
1	cup	Corn (kernel)
		Crushed red pepper flakes
2	tsp	Cumin
4	cup	Broth, vegetable
14.5-oz	can	Tomatoes (diced)
15-oz	can	Beans, black
		Oil, olive
		Pepper, black
		Salt

1 Preheat the oven to 400°F. 

2 Slice the tortillas into thin strips. Place them on a baking sheet and drizzle with olive oil, then sprinkle the chili powder on top. Bake for 5-8 min, until brown and crisp. Remove and set aside. 

3 Sauté the onion in a little oil over medium heat for 5 minutes. Add the garlic, bell pepper, jalapeño, zucchini, corn, crushed red pepper and cumin, and sauté for another 5 min. 

4 Add the broth, tomatoes and beans. Bring to a boil then reduce the heat and simmer, covered, until vegetables are tender, about 25-30 min. 

Garnish with crisp tortillas strips, grated cheese and chopped scallions. 

Yield: 4 servings