I Love Zucchini, Part 3

 

 

I had a few errands to run the other day and needed the kids to get lunch going without me, so tortilla soup was an good choice.   This is a super easy recipe with lots of room for personal interpretation.  We don't ever put the chicken in, and Honeysuckle Lane Cheese, an Arkansas farm raw cheese, is our new favorite cheese to sprinkle on top.  Or eat straight!

 

Tortilla Soup

from "First Place Favorites Recipe Book"

Serves 6

 

Ingredients:

1/2 cup chopped onion

1/2 cup chopped green peppers

2 cloves garlic, minced

1 Tbsp. vegetable oil

1 (14 1/2 oz.) can tomatoes

1 small can green chilies

1/2 cup picante

1 (10 1/2 oz.) can beef bouillon

1 (10 3/4 oz.) can chicken bouillon

1 (101/2 oz.) can tomato juice

1 1/2 cup water

1 tsp. ground cumin

1 cup sliced zucchini

6 corn tortillas cut into 1/2" strips

1/2 cup shredded low-fat cheese

Optional: 3 oz. chicken breast, cubed 1"

 



  Saute onions, green peppers and garlic in oil in a large Dutch oven until tender; add next 9 ingredients and chicken, optional.  Bring to a boil; cover, reduce heat, and simmer 1 hour.



  Add tortillas and simmer 5 minutes.  Top with cheese in bowls. 

 

 

Serve up to the people you love and nourish their bodies and souls!