This light but filling soup is packed with veggies and feels like a special treat every time. It's so quick and easy even folks with little cooking experience can make it! It is best to use stale tortillas but fresh ones will work too.
5 cups vegetable broth (I like to use vegan bullion cubes)
one bunch of green onions chopped
three zucchini or squash sliced thick
2 cobs of fresh corn, remove the kernels or just break each cob into thirds (this is more traditional)
ten corn tortillas (in a pinch you could use about 1 1/2 cup stale tortillas chips)
2 tbsp oil
a few shakes of chili powder
1/8 tsp cumin freshly ground cumin
1/2 tsp "Italian seasoning mix" or oregano, sage and tarragon
Add all ingredients less the tortillas and oil to a stew pot. Cover and bring to a simmer. Heat up the vegetable oil in a skillet. Add tortillas (if using chips skip this step) and toss them in the pan until they are evenly coated with oil. Saute them on medium to medium high turning them frequently until they become browned in some areas about five minutes. When the vegetables are nearly the desired firmness (I usually let them cook about ten to fifteen minutes) throw in the tortilla "chips" you made. Remove from heat and let steam a minute before serving, if you used store bought tortilla chips allow the soup to sit until the chips soften.