Derby City Cafe-style Mexican Tortilla Soup

  • 6 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 medium zucchinis, sliced
  • 4 cups chicken broth
  • 2 (16 oz.) cans stewed tomatoes
  • 2 (15 oz.) cans tomato sauce
  • 2 (15 oz.) cans whole kernel corn, undrained
  • 4 teaspoons ground cumin
  • 2 tsp black pepper
  • Tortilla chips
  • Grated Cheddar cheese, to taste image placeholder

Warm olive oil in a large pot set over medium-high heat (warm the pot first to prevent scorching the oil).

When oil begins to shimmer, add onion and garlic; cook until onion pieces are browned and soft. Add zucchini, chicken broth, stewed tomatoes, tomato sauce, corn, cumin and black pepper.

Cover pot and bring to a boil; reduce heat and let simmer, covered, for 30 minutes (stirring occasionally).

Spoon soup into bowls; top each bowl with tortilla chips and Cheddar cheese.

Makes 5 quarts