Tortilla Soup


Yields 16 portions


1 lb. corn tortillas, chopped
1 ea. yellow onions, chopped
4 oz. garlic, chopped
1 gal. chicken stock/broth
8 oz. green zucchini, bias cut
8 oz. green bell pepper, julienne cut
1 lb. canned crushed tomatoes
2 ea. fresh jalapeño peppers
6 fl. oz. corn oil
½ oz. ground cumin
8 oz. yellow onion, julienne cut
8 oz. yellow squash, bias cut
salt and pepper to taste
garnish to taste


1. Heat oil in skillet until hot. Add tortillas and fry until crispy.
2. Add tomatoes, garlic, onions, cumin and jalapeños. Sweat (cover and cook) until tender 3. Add chicken stock and cook 45 minutes to 1 hour.
4. Puree in blender or with the portable mixer.
5. Add salt and pepper to desired taste. Add the cut vegetables and simmer for about 15 minutes.
6. Serve hot and add garnish as desired, (cheese, avocado, chicken, cilantro and fried tortilla strips).

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