Tortilla Soup

This homemade Tortilla Soup takes no time at all to make and makes enough to have leftovers. Be sure to top it with some sour cream, avocado, and fresh cilantro! It's the perfect recipe if you're looking for Mexican-inspired dishes.

Ingreadient

• 2 tablespoons olive oil
• 1 onion
• 2 bell peppers (any color)
• 2 hot peppers (optional)
• 1 zucchini
• 1 teaspoon cumin
• 1 teaspoon poultry seasoning
• ¼ teaspoon chili powder
• salt (to taste)
• pepper (to taste)
• 1 cup frozen corn (or fresh if it is in-season)
• 3 cloves garlic
• 1 28-oz can stewed tomatoes
• 1 8-oz can tomato sauce
• 2 – 3 cups chicken broth ((depending on how “soupy” you like it))

Step by step

1. Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
2. Heat the oil over medium heat in a large soup pot. Toss in the onions.
3. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
4. Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook.
5. After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock.
6. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
7. Ladle into bowls, top with garnishes, and enjoy!