Eat for Eight Bucks: Tortilla Soup

Name: Eat for Eight Bucks: Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 237 milliliters canola oil; 1 teaspoon chili powder (or 1 ground arbol chili combined with 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano); 59 milliliters chopped cilantro; 2 3-inchs corn tortillas cut into 1/3-inch strips (see note); 1 Kernels from ear corn (about 3/4 cup, or 3/4 cup frozen corn); 2 cloves garlic, crushed; 2 servings Kosher salt; 1 liters low-sodium chicken broth (see note); 1 Tbsp olive oil; 57 grams grated or crumbled pepper jack, jack, or feta; 118 milliliters diced or shredded cooked chicken (optional); 1 medium tomato, chopped (about 1/2 cup, or 1/2 cup diced canned tomatoes); 1 medium zucchini, cut into 1/2-inch dice (about 1 cup)

You can never have too many soup recipes, so give Eat for Eight Bucks: Tortill It will be a hit at your Autumn event. A mixture of kernels from ear corn, tomato, 2 onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Add canola oil to heavy-bottomed 12-inch cast iron pan and set over high heat until shimmering, about 2 minutes (test oil temperature by dropping single tortilla strip in—it should bubble rapidly).

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Cooking Oil

Tortilla

Equipment you will use

Frying Pan

Add strips and stir well to coat with oil. Stir once per minute until strips begin to stiffen and color, about 2 minutes. Reduce heat to medium and continue to cook, stirring frequently, until strips are as crisp and tanned, a few minutes longer. Use slotted spoon to remove to paper-towel-lined plate and salt lightly.

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Salt

Cooking Oil

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Slotted Spoon

Heat olive oil in a heavy-bottomed three-quart saucepan over medium high heat until shimmering.

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Olive Oil

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Sauce Pan

Add onion, turn heat to medium low, and cook, stirring frequently, until very soft and translucent but not browned, about 10 minutes.

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Onion

Add garlic and chili powder and cook, stirring constantly, until fragrant, about 1 minute.

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Chili Powder

Garlic

Pour in broth and bring to a boil. (If using bouillon powder, add water, bring to boil, and stir in powder before proceeding.)

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Bouillon Powder

Broth

Water

Add zucchini to pot, adjust heat so liquid simmers, and simmer 5 minutes.

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Zucchini

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Pot

Add tomato and simmer 2 minutes.

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Tomato

Add corn (and chicken, if using) and simmer 3 minutes. Taste zucchini for doneness; in the unlikely event that it is not yet ready to eat, simmer a minute or two more. Season to taste with salt and pepper and serve immediately with tortillas, cilantro, and cheese.

Ingredients you will need

Salt And Pepper