Recipe for cooking southwestern tortilla soup

Soups for Salads :: Meat Based Soups

Southwestern Tortilla Soup

Makes approximately 50 servings (3 gallons).

1/2 lb. diced butter
9 C. diced Spanish onions
1 C. grated garlic
12 C. fine diced zucchini
4 lb. corn kernels
12 C. diced plum tomatoes
2 gallons chicken stock or vegetable water
1/3 C. chopped cilantro
1/8 C. diced jalapeo peppers
1/4 C. chili powder
1/4 C. ground cumin
Salt and pepper, to taste
10 corn tortillas, julienne cut
Shredded Cheddar cheese as needed
Diced tomato as needed
Chopped scallions as needed

In a braising pan, melt butter. When foamy add onions and garlic. Saut until onions are soft and garlic is golden brown; add zucchini, corn, cumin, chili powder, and cayenne pepper sauce. Saut for 5 min. and add tomatoes and chicken stock. Simmer for 10 min. add cilantro. Add salt and pepper to taste. Remove from heat and cool in ice bath. Label with the date and refrigerate.

To serve
Cut tortillas into 2 x 1/2-in. strips. Deep fry until golden brown. Drain and season with salt and cayenne pepper. Place soup in an 8-oz. bowl and garnish in the following order:

8 tortilla strips
1/2 oz. cheddar cheese
1/4 oz. chopped tomatoes
1/4 oz. chopped scallions