1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
3-4 garlic cloves, minced
1 medium zucchini or yellow squash, cut into 1/4 inch dice
2 medium tomatoes or 1 (14.5 ounce) can crushed tomatoes
1 (4 ounce) can green chilies
1/2 teaspoon ground cumin, or to taste
1 (15 ounce) can corn, drained
1/2 can (7 ounces) beer, optional
6 cups prepared vegetable broth or 6 cups water with bouillon base
6 (6 inch) corn tortillas
1 (15 ounce) can black beans, rinsed
salt and ground pepper, to taste
1-2 avocados, diced, for garnish
6 tablespoons cilantro, chopped, for garnish
dollop non dairy sour cream, for garnish
1. Preheat oven to 400 degrees F. Heat oil in soup pot. Add onion and garlic and saute over medium heat until golden. Add squash, tomatoes, chilies, cumin, corn, broth and beer. Bring to a boil. Turn heat down to simmer gently for about 10-15 minutes, until squash is tender.
2. Meanwhile, cut corn tortillas into strips, I use a pizza cutter for a quick and easy way to cut. Just stack tortillas and cut them into 1/2 inch wide strips. Arrange on baking sheet, spray with cooking spray, and add a dash of salt and paprika. Bake until crisp and golden, about 15 minutes.
3. Transfer half of squash mixture to a blender using a towel to hold down the lid (contents are hot); puree. Return back to soup pot. Add black beans and season it. Return to a simmer for 10-15 minutes, until heated through. Or turn off, cover and let set for an hour, or until your party starts, and heat through before serving.
I garnish my soup with the avocado, chopped cilantro and a dollop of non dairy sour cream along with the tortilla strips.