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    Peggy
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    Southwestern Tortilla Soup for 50

    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

    1/4 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

    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

    Makes 50 servings (3 gallons).

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