INGREDIENTS

2 1/2 cups  Onions , chopped 
3 Tbsp.  Garlic , minced 
1 1/2 tsp.  Chile Powder  
2  Bay Leaves  
2 tsp. Ground Cumin  
2 tsp.  Oregano  
6 cups Vegetable Broth  
5 cups  Corn Kernels , preferably fresh 
4 cups Yellow Squash , large dice 
4 3/4 oz.  Zucchini , thinly sliced 
4 1/2 cups  Chayote , peeled, finely diced 
2 Tbsp.  Tomato Paste  
4 Tbsp.  Cilantro , stemmed, chopped 
6 Tbsp. Fresh Jalapeno Peppers , seeded and minced 
4 cups  Tomatoes , diced 
 Salt and Pepper to taste  
4 cups Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931) , fried 
4 cups Monterey Jack Cheese , shredded 
 Sour Cream dollop (for serving) 

DIRECTIONS

1.) Heat oil in a large pot and sauté onion, garlic over medium heat until soft, about 5 minutes.

2.) Add chili powder, bay leaves, cumin, oregano and stir over medium-low heat about 2 minutes.

3.) Add the next 11 ingredients, bring to a boil and then simmer while stirring occasionally for about 15 minutes to blend flavors. Transfer to hot line.

4.) To serve, top with tortilla strips, Jack cheese and a dollop of sour cream.

Recipe Using Same Product(s)

• 

  Sunrise Press

• 

  Santa Fe Chicken 'n Cheese Soft Tacos

• 

  Chocolate Raspberry Treats

• 

  Sunrise Press

• 

  Tortilla and Beer Soaked Portabello Encrusted Filet