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Derby City Cafe Mexican Tortilla Soup
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- #89884
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
3 medium zucchini, 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 cumin
2 teaspoons black pepper
tortilla chips
grated Cheddar cheese, to taste
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.
Recipe Source: Derby City Cafe by Dalal, Louisville, Kentucky
added by
dolce
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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