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 |
| 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
