This is a good basic Tortilla Soup recipe that can be altered in countless ways.
1/2 cup onion, chopped
1 Tb olive oil
4 cups chicken broth
1 15 oz can tomato sauce (or 1 8 oz can sauce + 1 6 oz can paste)
1 tsp cumin
1 Tb salt
1 clove garlic, minced
3 medium zucchini, sliced
1 16 oz can stewed tomatoes
1 12 oz can corn (I like white shoepeg for this)
1/2 tsp black pepper
Optional: 1 can hominy, 1 can ranch syle beans, 1 seasoned baked chicken breast, shredded
1 8 oz package of small corn tortillas, cut into 1/4 inch thick strips (see note)
Saute’ onion & garlic in oil. Add zucchini, broth, tomato sauce, cumin, salt, tomatoes & corn with liquid & pepper. Bring to boil. Cover, reduce heat & simmer 15 – 20 minutes. Serve with chips, cheese, avocado slices, sour cream.
Note: Try making your own tortilla “chips” if you have the time! Try doing this: Pour 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.