Recipe Swap

7 cups chicken stock or broth
1 cup white onions; diced
1 cup carrots sliced
1 Tablespoon minced fresh jalapenos
1 cup zucchini; sliced
1 cup yellow squash; sliced
1 Tablespoon salt
1 cup roma tomatoes; diced
6 baby-corn cobs; precooked or 2 cups kernel corn
6 cups crispy corn tortilla chips  strips
6 oz Monterey Jack cheese; shredded

Place  broth in a pot over medium heat. Add onions and carrots, simmer until carrots are tender.

Add jalapeño‘s and  zucchini  - yellow squash to broth - simmer 10 minutes  more. Add salt.

Taste make sure all veggies are tender. Add tomatoes just before serving.

Cut floured tortilla chips into strips and fry – remove with slotted spoon to paper towels. Place on top of soup and in bowls on table.
Garnish with corn, tortilla chips strips and cheese.