Tortilla Soup
Source of Recipe
Vegetarian Times
List of Ingredients
2 tsp. olive oil
4 cloves garlic, pressed
1 large onion, chopped
1 lb. zucchini, coarsely chopped (about 3 small)
2 stalks celery, coarsely chopped
14-oz. can diced tomatoes in juice,drained, juice reserved
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano, crushed
1/2 cup loosely packed, chopped cilantro leaves, divided
1 1/2 cups frozen sweet white corn kernels
3/4 cup enchilada sauce
Ground chipotle pepper or sauce to taste, optional
Baked tortilla chips
1/3 cup chopped scallions (white and light green parts)
Lime wedges, optional
Recipe
1. In large saucepan, heat olive oil over medium-high heat. Add garlic and onion, and cook, stirring often, 1 minute. Add zucchini, celery and tomatoes. Cook, stirring well, until softened, about 5 minutes. Add chili powder, cumin, oregano and 1/4 cup chopped cilantro, and mix well.
2. To pan, add reserved tomato juice, 4 cups water, corn and enchilada sauce. Cook over medium heat until vegetables are soft and broth is flavorful, 15 to 20 minutes. Add salt and freshly ground pepper to taste. Add ground chipotle pepper or sauce to taste, if desired.
3. Garnish soup with remaining 1/4 cup cilantro, crumbled baked tortilla chips, chopped scallions and a squeeze of fresh lime juice, if desired. Serve hot.
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