Chipotle Tortilla Soup

I love tortilla soup, but I don't like chicken in my tortilla soup. It's one of my weird quirks. I do however love veggie tortilla soup and my favorite restaurant puts zucchini in their tortilla soup. What do you know, my aunt and uncle had an abundance of zucchini about to go bad, so I decided to try and recreate my own. The results? Better than going out!



32oz. low-sodium chicken broth
32oz. vegetable broth
1 can chipotle diced tomatoes, undrained
1 can rotel tomatoes, undrained
1 can green chiles, undrained
12 oz super sweet frozen corn
2 can black beans, rinsed and drained
Poultry seasoning
Chipotle chili powder
super secret chili powder
Cumin
7 zucchini, halved and chunked

Garnish: Sour cream, avocado chunks, lime wedges, tortilla chips

Bring broths to a boil. Add remaining ingredients except for zucchini. Boil for 10 minutes, then drop to a simmer. About 15 minutes before serving time, add zucchini chunks. Cook until zucchini is soft. (If you are making this all at once you add the zucchini when you add everything else. However, I like to let my soups simmer for the afternoon and in that case, it has a tendency to break down. So add accordingly depending on how long you plan to cook it.)

The BEST way to eat this is to put some tortilla chips in the bottom of your soup bowl. Pour soup over it. Squeeze a lime wedge (or two) into the soup. Dollop with sour cream and avocado chunks (be generous). Mix in the sour cream to make it slighty creamy. Oh! So good!!!! I mean, of course, the soup is great plain, BUT this way, it's soooo good. In case you haven't gathered, this soup is awesome!