Derby City Cafe Mexican Tortilla Soup Recipe

Submitted by: dolce

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 5 quarts

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

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Directions:

Warm olive oil in a large pot set over medium-high heat (warm the pot first to prevent scorching the oil).

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.

Cover pot and bring to a boil; reduce heat and let simmer, covered, for 30 minutes (stirring occasionally).

Spoon soup into bowls; top each bowl with tortilla chips and Cheddar cheese.

Source: Derby City Cafe by Dalal, Louisville, Kentucky

This recipe from CDKitchen for Derby City Cafe Mexican Tortilla Soup serves/makes 5 quarts

Recipe ID: 89884

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.