Borderline Soup

Directions

1. 1
   In medium saucepan, combine chicken and beef broths.
2. 2
   Bring to a boil.
3. 3
   Add onion, zucchini, carrot and tomato.
4. 4
   Cover and simmer until vegetables are crisp-tender (about 10 to 15 minutes).
5. 5
   Season to taste.
6. 6
   While vegetables are simmering, fry tortillas in a little hot oil in a pan until crisp.
7. 7
   Drain.
8. 8
   Place tortilla wedges in 4 soup bowls.
9. 9
   Add cheese.
10. 10
    Ladle soup over this.
11. 11
    Serve steaming hot.
12. 12
    Serve with corn muffins.