- 2 Cups Italian Zucchini, diced (chayote squash can be substituted)
- Sea Salt
- 3 Tablespoons Canola Oil
- 3 Each Corn Tortillas, julienned
- 3/4 Cup White Onion, minced
- 14 Ounces Diced Tomatoes, drained
- 3 Cups Fresh Cilantro Leaves, tightly packed
- 6 Cups Chicken Stock *
- 2 Each Jalapeno Chile Peppers, halved and seeded *
- 2 Tablespoons Cornstarch
- 1/4 Teaspoon Ground White Pepper
- 8 Ounces Monterey Jack Cheese
- 1/4 Cup Sour Cream, thinned with milk
- Place the zucchini in a saucepan, cover with water, salt to taste, and cook over medium-high heat about 8-10 minutes, until tender. Drain and set aside.
- In a Dutch oven or large heavy-bottomed pan, heat the oil over medium-high heat and fry the tortilla strips until golden brown. Remove from the oil and drain on absorbent paper.
- Add the onion and garlic to the same pot and saute until transparent, about 5 minutes, stirring frequently. Stir in the tomatoes and cook until the mixture is thickened, another 5 minutes.
- Blend the cilantro and cooked squash with 3 cups stock, leaving a little texture. When the tomatoes are cooked, stir the cilantro and squash into the pot and add the jalapenos. Dissolve the cornstarch with 1/4 cup stock, stir into the soup, and pour the remaining broth into the pot. Simmer over medium heat for 15 minutes. Add the white pepper and additional salt if needed.
- Before serving, remove the jalapenos. Place the cheese on the bottom of each bowl, ladle on the soup, and top with a teaspoon of the thinned sour cream and 3 or 4 tortilla strips.
Dried Jalapeno peppers and commercial chicken stock will be available soon at FoodieAffair.com Also, fresh frozen cilantro is available for you to have on hand all the time, just not for this recipe. You really need the fresh for this one.