Melissa The Confused's Tortilla Soup

Submitted by Melissa The Confused

{Here's the soup, with a dollop of sour cream}

Ingredients

1-2 tbspn. Olive Oil 1 Yellow Onion, diced 3 cloves chopped garlic 1 Zucchini, diced 1 Russett Potato, diced (unpeeled) 1 Jalapeno Pepper, diced (for more heat, leave seeds) 1 Serrano Pepper, diced (for more heat, leave seeds) 1 can Diced Tomatoes, drained ¾ c. frozen corn 1 tspn. Kosher Salt 2 tspn. Black Pepper 1 tspn. Ground Cumin 1 tspn. Dried Oregano 1 tbspn. Chili Powder Juice of 1 lime *1 Bottle Mexican Beer (Pacifico, Corona, etc.) 4 cups Vegetable or Chicken Stock Handful Cilantro Shredded Monterey Jack Cheese 1/4-1/2 c. Grapeseed Oil Corn Tortilla Strips

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Directions

In a Dutch Oven heat Olive Oil over medium heat.

Add chopped onion and saute until translucent.

Add garlic, zucchini, potato and peppers and stir.

Add drained tomatoes, salt, pepper, cumin, oregano and chili powder.

Stir and let sit for about 3-5 minutes to incorporate flavors.

Add Vegetable or Chicken stock, lower heat slightly and cover.

Let sit for about 25 minutes, allowing a steady boil.

During this wait, slice corn tortillas in 1” strips. Heat grapeseed oil in fry pan, or saute pan with sides.

Gently add tortilla strips.

Once the strips begin to brown place them on a paper towel lined plate. Sprinkle with Kosher Salt, or Seasoning Salt.

Once chips are done, add lime juice to soup and stir. Taste for seasoning and add salt and pepper, if necessary.

Ladle into bowls and top with tortilla strips, a handful of Monterey Jack Cheese, and a sprinkling of fresh cilantro. Enjoy!

*For extra flavor, I add a bottle of Mexican Beer. I add the beer before adding the tomatoes, to deglaze the pan a bit. I stir the beer into the veggies, then add the tomatoes and continue following the recipe. The beer is optional, so don't worry if you don't have any or if you want to omit it.