PAPPASITO'S TORTILLA SOUP

7 cups chicken stock or broth
1 cup white onions, diced
1 cup carrots, sliced
1 tablespoon minced fresh jalapenos
1 cup zucchini, sliced
1 cup yellow squash, sliced
1 tablespoon salt
1 cup Roma tomatoes, diced
GARNISHES:
6 baby-corn cobs, precooked or 2 cups kernel corn
6 cups crispy corn tortilla chips
6 ounces Monterey Jack cheese, shredded

Place the broth in a pot over medium heat. Add onions and carrots and simmer until carrots are tender.

Add jalapenos, zucchini, and yellow squash to broth and simmer 10 minutes more. Add salt. Taste and make sure all veggies are tender.

Add tomatoes just before serving. Garnish with corn, tortilla chips, and cheese.

From Kurt Lucas
Source: BBQ Mailing List by Chris Hudson on Jan 22, 1999