Tortilla Soup

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.


Tortilla Soup

QTY MEASURE INGREDIENT PREPARATION 
 Tortillas, corn  
½  tsp Chili powder  
 Onion, yellow Diced 
clove Garlic Minced 
 Poblano Diced 
 Jalapeño  Minced 
 Zucchini Diced 
cup Corn (kernel)  
  Crushed red pepper flakes  
tsp Cumin  
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 

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