Name: Southwestern Tortilla Soup
Ingredients: 1/2 lb Diced butter; 9 c Diced Spanish onions; 1 c Grated garlic; 12 c Fine diced zucchini; 4 lb Corn kernels; 12 c Diced plum tomatoes; 2 ga Chicken stock; (or vegetable water); 1/3 c Chopped cilantro; 1/8 c Diced cayenne peppers; 1/4 c Chili powder; 1/4 c Ground cumin; Salt and pepper to taste; 10 Julienne corn tortillas; Shredded cheddar cheese as needed; Diced tomato as needed; Chopped scallions as needed; 8 Tortilla strips; 1/2 oz Cheddar cheese; 1/4 oz Chopped tomatoes; 1/4 oz Chopped scallions

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Spanish	Shelf life, Shelf3	1	servings

INGREDIENTS

1/2	lb	Diced butter
9	c	Diced Spanish onions
1	c	Grated garlic
12	c	Fine diced zucchini
4	lb	Corn kernels
12	c	Diced plum tomatoes
2	ga	Chicken stock; (or vegetable water)
1/3	c	Chopped cilantro
1/8	c	Diced cayenne peppers
1/4	c	Chili powder
1/4	c	Ground cumin
		Salt and pepper to taste
10		Julienne corn tortillas
		Shredded cheddar cheese as needed
		Diced tomato as needed
		Chopped scallions as needed
8		Tortilla strips
1/2	oz	Cheddar cheese
1/4	oz	Chopped tomatoes
1/4	oz	Chopped scallions

INSTRUCTIONS

GARNISH
In a braising pan melt butter. When foamy add onions and garlic. Saute
until onions are soft and garlic is golden brown; add zucchini, corn,
cumin, chili powder, and cayenne pepper sauce. Saute for 5 minutes and add
tomatoes and chicken stock. Simmer for 10 minutes add cilantro. Add salt
and pepper to taste. Remove from heat and cool in ice bath. Label with the
date and refrigerate.
To serve:
Cut tortillas into 1/2-inch x 2-inch strips. Deep fry until golden brown.
Drain and season with salt, and cayenne pepper. Place soup in 8 oz. bowl
and garnish
Enjoy!!
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus welcomes you back”