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.
|Crushed red pepper flakes|
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