Zucchini-Corn Tortilla Soup
A tasty, Southwestern tortilla soup with zucchini, corn, tomatoes and cilantro, served topped with crisp tortilla strips and cheddar cheese.
1/2 cup beef broth
1 1/2 cups chopped onions
2 cloves garlic, crushed
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
2 cups chopped Roma or plum tomatoes
4 1/2 cups chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon hot pepper sauce
1 tablespoon chili powder
3 corn tortillas
1 cup shredded cheddar or Monterey Jack cheese
- Heat beef broth in a large heavy stockpot over medium-high heat until simmering; add onions and garlic cloves. Simmer, covered, for 5 minutes. Add zucchini, corn, tomatoes and chicken broth; bring to a boil, reduce the heat and simmer for 20 to 25 minutes. Add cilantro, hot pepper sauce and chili powder, stir to mix in, remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Cut corn tortillas into 8 strips each, spray lightly with vegetable cooking spray, and bake for 8 to 10 minutes or until golden. Remove from oven and let cool. Serve tortillas strips and shredded cheese as topping for the soup.
Makes 8 servings.