Borderline Soup - cooking recipe

Ingredients

2 c. chicken broth
2 c. beef broth
1 small onion
4 small zucchini, sliced
1 carrot, cut in strips
1 tomato, chopped
4 corn tortillas, cut in wedges

Preparation

In medium saucepan, combine chicken and beef broths.
Bring to a boil.
Add onion, zucchini, carrot and tomato.
Cover and simmer until vegetables are crisp-tender (about 10 to 15 minutes).
Season to taste.
While vegetables are simmering, fry tortillas in a little hot oil in a pan until crisp.
Drain.
Place tortilla wedges in 4 soup bowls.
Add cheese.
Ladle soup over this.
Serve steaming hot.
Serve with corn muffins.