Eat For Eight Bucks: Tortilla Soup

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 cup canola oil

2 corn tortillas cut into 1/3-inch strips (see note)

Kosher salt

1 tablespoon olive oil

1/2 small onion, roughly chopped (about 1/2 cup)

2 cloves garlic, crushed

1 teaspoon chili powder (or 1 ground arbol chili combined with 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano)

6 cups low-sodium chicken broth (see note)

1 medium zucchini, cut into 1/2-inch dice (about 1 cup)

1 medium tomato, chopped (about 1/2 cup, or 1/2 cup diced canned tomatoes)

Kernels from 1 ear corn (about 3/4 cup, or 3/4 cup frozen corn)

1/2 cup diced or shredded cooked chicken (optional)

Freshly ground black pepper

1/4 cup chopped cilantro

2 ounces grated or crumbled pepper jack, jack, or feta

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