Derby City Cafe by Dalal Mexican Tortilla Soup

Yield: 5 quarts

Ingredients

• 6 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 medium zucchinis, sliced
• 4 cups chicken broth
• 2 (16 ounce) cans stewed tomatoes
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans whole kernel corn, undrained
• 4 teaspoons ground cumin
• 2 teaspoons black pepper
• Tortilla chips
• Grated Cheddar cheese, to taste

Instructions

1. Warm olive oil in a large pot set over medium-high heat (warm the pot first to prevent scorching the oil).
2. When oil begins to shimmer, add onion and garlic; cook until onion pieces are browned and soft. Add zucchini, chicken broth, stewed tomatoes, tomato sauce, corn, cumin and black pepper.
3. Cover pot and bring to a boil; reduce heat and let simmer, covered, for 30 minutes (stirring occasionally).
4. Spoon soup into bowls; top each bowl with tortilla chips and Cheddar cheese.

Attribution

Source: Derby City Cafe by Dalal, Louisville, Kentucky