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Derby City Cafe by Dalal
Mexican Tortilla Soup



  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.

Makes 5 quarts.

Source: Derby City Cafe by Dalal, Louisville, Kentucky


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