"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spicy Tortilla Soup Recipe

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This recipe for Spicy Tortilla Soup, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c shopped onion
1 clove garlic, minced
1 T vegetable oil
3 med zucchini, sliced
4 c chicken broth
1 (16 oz) can Mexican stewed tomatoes, undrained
1 (15oz) can tomato sauce
1 (12 oz) can whole kernel corn, undrained
1 tsp ground cumin
1/2 tsp pepper
Tortilla chips
1/2 c shredded Monterey Jack or Cheddar cheese

Directions:
Directions:
Saute onion and garlic in oil. Add zucchini and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes. Spoon soup in bowls, add chips and cheese.

Number Of Servings:
Number Of Servings:
2 1/4 quarts
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
When Henry III was little, he called Jan Huster and Cindy Felts "the best cookers". This is Jan's recipe and we eat it often. It is great in the summer when all of the zucchini is in season and it is warm in the winter.

 

 

 

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