Southwestern tortilla soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Diced butter |
| 9 | cups | Diced Spanish onions |
| 1 | cup | Grated garlic |
| 12 | cups | Fine diced zucchini |
| 4 | pounds | Corn kernels |
| 12 | cups | Diced plum tomatoes |
| 2 | gallons | Chicken stock; (or vegetable water) |
| ⅓ | cup | Chopped cilantro |
| ⅛ | cup | Diced cayenne peppers |
| ¼ | cup | Chili powder |
| ¼ | cup | 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 | |
| ½ | ounce | Cheddar cheese |
| ¼ | ounce | Chopped tomatoes |
| ¼ | ounce | Chopped scallions |
Directions
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 ½-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!!
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