Garnishes:
- Sliced radishes
- Baked tortilla chips
- Fresh cilantro
- Guacamole
- Sour Cream
1. In a large pot, saute the onion, fennel, and garlic in olive oil over medium heat.
2. After about 3 minutes, add the salt, pepper, tomato paste, thyme, oregano, cumin, onion powder and chili powder. Stir often so nothing sticks and cook the mixture for another 3-4 minutes so all the flavors can bloom and marry.
3. Add the chicken stock and cook the soup on medium heat for 20 minutes. Then add the stewed tomatoes and diced zucchini. Cook for another 5 minutes and serve.
Spicy Tortilla Soup & Skinny Cornbread was originally published on blackdoctor.org
