Southwestern Tortilla Soup recipe

Makes 50 servings (3 gallons).

1/2 pound diced butter
9 cups diced Spanish onions
1 cup grated garlic
12 cups fine diced zucchini
4 pounds corn kernels
12 cups diced plum tomatoes
2 gallons chicken stock or vegetable water
1/3 cup chopped cilantro
1/8 cup diced jalapeno peppers
1/4 cup chili powder
1/4 cup ground cumin
Salt and pepper, to taste
10 corn tortillas, julienne cut
Shredded Cheddar cheese as needed
Diced tomato as needed
Chopped scallions as needed

In a braising pan, melt butter. When foamy add onions and garlic. Sauté until onions are soft and garlic is golden brown; add zucchini, corn, cumin, chili powder and cayenne pepper sauce. Sauté for 5 minutes and add tomatoes, jalapeno peppers and chicken stock. Simmer for 10 minutes add cilantro. Add salt and pepper to taste. Remove from heat and cool in ice bath. Label with the date and refrigerate.

To serve:
Cut tortillas into 2 x 1/2-inch strips. Deep fry until golden brown. Drain and season with salt and cayenne pepper. Place soup in an 8-ounce bowl and garnish in the following order:

8 tortilla strips
1/2 ounce cheddar cheese
1/4 ounce chopped tomatoes
1/4 ounce chopped scallions