From: Annie Alvarez
Recipe: Tortilla Soup
"Here's my submission as per Mithriel's request. This recipe was
given to me by my mother in Houston. I made it recently and, for
once, my husband didn't put hot sauce all over it to make it taste
better. I did use calabasas instead of zucchini, but it still works."
1 tbs. olive oil
1 small onion, diced
1 lb. cooked chicken, cubbed or shredded
2 cloves garlic, minced
1 medium zucchini, diced
1 cup frozen yellow corn
1 can (14 oz.) tomato sauce
1 can (14 0z.) stewed tomatoes
1 can(14 oz.) reduced-fat, low-sodium chiccken broth
2 tsp. ground cumin
1 tsp Mexican oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
Tortilla chips
Monterrey jack cheese, shredded
Fresh cilantro (optional)
Directions:
In large saucepan over medium heat, heat olive oil.
Saute' garlic 3 to 5 minutes, until golden brown. Add chicken,
zucchini, corn, tomatoes, tomato sauce, and chicken broth, and stir
to combine. Season with cumin, oregano, salt and pepper; reduce
heat, cover and simmer 20 to 30 minutes, until flavors blend. To
serve, ladle soup into individual serving bowls and top with tortilla
chips, cheese, and cilantro, if desired. Makes 4 servings.