Restaurant Recipes

Derby City Cafe by Dalal Mexican Tortilla Soup

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Yield: 5 quarts


  • 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


  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.


Source: Derby City Cafe by Dalal, Louisville, Kentucky

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