Ingredients:
4 ½ cups vegetable broth
1 each small onion, chopped
2 each garlic cloves, minced
3 tbsp. chili powder
1 each 15 oz. can diced tomatoes
1 each medium zucchini, chopped
1 each medium yellow squash, chopped
1 cup frozen corn, thawed
1 each 15 oz. can kidney beans, drained and rinsed
salt and pepper to taste
2 each corn tortillas
Directions:
1. Heat ½ cup broth in a large saucepan over medium heat. Add onion and sauté for 3 minutes. Add garlic and chili powder and cook for 2 minutes
2. Add all remaining ingredients except tortillas and bring to a boil. Lower heat and simmer for 25 minutes
3. Meanwhile, preheat oven to 350. Cut each tortilla into 1/2 inch strips. Place strips on baking sheet and bake for 5-6 minutes until brown
4. To serve: ladle soup into bowls and top with tortilla strips
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