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).