Title: Southwestern Tortilla Soup
Categories: Shelf life, Shelf3
Yield: 1 servings

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

----------------------------------GARNISH----------------------------------
8 Tortilla strips
1/2 oz Cheddar cheese
1/4 oz Chopped tomatoes
1/4 oz Chopped scallions

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!!

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