This is one of my go-to recipes, especially when it's cold out. There's nothing quite like homemade tortilla chips. And they're easy to make too! Aside from the chips, my favorite part of this soup the melted cheese. My trick (actually it's something my mom always did when I was a child) is placing cubes of jack cheese in the serving bowls, then pouring the hot soup over and letting the cheese melt.
- 10 corn tortillas
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, chopped
- 1 tbsp paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 2 zucchinis, diced
- 1 can diced tomatoes
- 4 cups vegetable broth (Better Than Boullion)
- 1 can corn
- 1 can beans
- Juice of one lime
- Jack cheese, cubed into small pieces
- Pickled Jalapeños
- Preheat oven to 350° F.
- In a large pot over medium-high heat, heat 3 tbsp olive oil. Add the chopped onion, garlic, carrots, paprika, chili powder, cumin, salt, pepper, and cayenne. Cook for a couple minutes then add the chopped zucchini.
- Add the tomato sauce, diced tomatoes, broth, corn, and beans. Bring to a boil, then reduce heat to low, cover and cook for about 20 minutes, until the zucchini is done.
- Meanwhile, stack the tortillas, cut them in half and then cut into 1-inch strips.
- Add the tortilla strips to a bowl, add about 3 tbsp olive oil and mix to completely coat in oil.
- In an even layer, place the strips on a large baking sheet. Use two baking sheets if necessary. Lightly salt them.
- Bake for 15-18 minutes, until golden brown.
- Once the soup is done, mix in the lime juice.
- Place a handful of cubed jack cheese in each of your serving bowls. Add the soup and top with cilantro, avocado, and jalapeños.