Source: Derby City Cafe by Dalal, Louisville, Kentucky
6 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
3 medium zucchinis, sliced
4 cups chicken broth
2 (16 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans whole kernel corn, undrained
4 teaspoons ground cumin
2 teaspoons black pepper
Grated Cheddar cheese, to taste
Warm olive oil in a large pot set over medium-high heat (warm the pot first to prevent scorching the oil).
When oil begins to shimmer, add onion and garlic; cook until onion pieces are browned and soft. Add zucchini, chicken broth, stewed tomatoes, tomato sauce, corn, cumin and black pepper.
Cover pot and bring to a boil; reduce heat and let simmer, covered, for 30 minutes (stirring occasionally).
Spoon soup into bowls; top each bowl with tortilla chips and Cheddar cheese.
Makes 5 quarts.