Tortilla Soup

(Submitted by Cindy Duffy)

Here is another soup recipe. This is a real recipe from South America! We had a very sweet hispanic sister in our ward and Duff was her home teacher. She loved to share and we were the grateful recipients many times. This was one of her favorites and is ours now too for many years!

-1/2 lb.bacon, chopped, fried, and drained
-2 large onions, chopped
-2 cloves garlic, finely chopped (I use the garlic already chopped in the jar)
-3 quarts chicken broth
-28 ounces canned, diced, tomatoes with juice
-4 medium carrots, sliced
-4 medium potatoes, diced in 1/2" cubes
-3 small-meduim zuchinni, washed and in 1/2" pieces
-1 bunch cilantro, washed and chopped
-2 teaspoons sugar
-1 Tbsp. salt (opt)
-1 teaspoon pepper
-1/4-1/2 teaspoon crushed red pepper flakes (opt. but I always use it for some kick. Go with the 1/4 tsp. at first until you see if you like it. Tip: put the crpflakes in the palm of your hand and rub them with your index finger of the other hand. It releases more flavor.)
-3 to 4 cups cooked, chopped or shredded chicken

In large soup pot, fry bacon until brown and crisp, drain and set aside. Use just enough of the reserved bacon dripping to saute the onion and then garlic until soft. Add remaining ingredients and bring to a boil. Simmer,covered, until the carrots and potatoes are tender. Appromimately 20-30 minutes.

Serve with CONDIMENTS:

Crushed tortilla chips
Shredded Jack and Cheddar Cheese
Diced Avocados
Bacon Pieces
Lime wedges
Sour Cream

This will just warm you to the bone! Enjoy!

P.S.
This makes a HUGE pot of soup. 8-12 main dish servings. The recipe is easily cut in half.