Today it is rainy in Southern California and nothing is better on a cold wet day is hot soup. This recipe was given to me by a friend that owned a Mexican restaurant in Long Beach, CA. She and her husband recently retired and closed their successful business after 40 years.... I hope you enjoy this - I know I do....
Ingredients
1 green bell pepper coarsely, chopped
1/2 tsp garlic powder
1 small whit cabbage, coarsely chopped
1 tomato, diced
1 onion, coarsely chopped
4 carrots cut into 1/4 inch slices
4 medium zucchini cut into 1/4 inch slices
1/3 cup chicken base
1/2 tsp salt
1tsp oregano leaves
1 1/2 gallon water
6 corn tortillas cut into strips
8 oz grated jack and cheddar cheese
2 avocados.
Preheat oven to 400 degrees
Spray cookie sheet with vegetable cooking spray -Bake cut tortilla strips in oven for 10 minutes or until crisp, set aside. In a large pot add water, chicken base, and cook over medium heat until it comes to a boil. Add carrots, garlic powder, salt, oregano leaves, simmer for 5 minutes. Add bell peppers, onions, simmer for 5 minutes. Add zucchini and simmer for 5 minutes. Add cabbage, tomatoes and cook for an additional 5 minutes. Divide soup into bowls and top with tortilla strips and sprinkle with cheese. Garnish with sliced avocado.
Serves 10-12
