Toasty Tortilla Soup

Ingredients:

4 ½  cups       vegetable broth

1 each          small onion, chopped

2 each          garlic cloves, minced

3 tbsp.         chili powder

1 each          15 oz. can diced tomatoes

1 each          medium zucchini, chopped

1 each          medium yellow squash, chopped

1 cup           frozen corn, thawed

1 each          15 oz. can kidney beans, drained and rinsed

salt and pepper to taste

2 each          corn tortillas

 

 Directions:

1.      Heat ½  cup broth in a large saucepan over medium heat.  Add onion and sauté for 3 minutes.  Add garlic and chili powder and cook for 2 minutes

2.      Add all remaining ingredients except tortillas and bring to a boil.  Lower heat and simmer for 25 minutes

3.      Meanwhile, preheat oven to 350.  Cut each tortilla into 1/2 inch strips.  Place strips on baking sheet and bake for 5-6 minutes until brown

4.      To serve: ladle soup into bowls and top with tortilla strips

 

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