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Wisconsin Milk Marketing Board
To microwave, heat individual portions of soup
for 1 1/2 minutes on HIGH. Top with cheese and tortilla strips.
5 cups chicken broth, or beef broth,
cups Spanish onion, diced
2 cloves garlic clove, crushed
2 cups zucchini, diced
10 ounces frozen corn, defrosted
2 cups canned tomatoes, crushed, Italian
2 tablespoons cilantro, chopped
1 tablespoon hot pepper sauce
1 tablespoon chili powder
1 cup cheddar cheese, Wisconsin, grated
3 (6 inch) corn tortilla
nonstick vegetable spray
Preheat oven 350° F.
In a soup pot heat ½ cup beef stock.
Add onions and garlic and simmer,
covered, 5 minutes.
Add zucchini, corn, tomatoes and remaining 4 ½ cups broth.
Bring to a
boil, reduce heat and simmer soup 20 to 25 minutes.
Add cilantro, hot sauce and chili powder to soup.
seasonings if desired.
Cut each corn tortillas into 8 strips.
Spray lightly with vegetable
Bake for 8-10 minutes or until golden.
Remove and cool.
Serve 1 cup hot soup in bowl...