Total Time
Prep 5 mins
Cook 30 mins

A great soup for lunch from I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!

Ingredients Nutrition


  1. Spray large nonstick saucepan with vegetable oil spray.
  2. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
  3. Stir in tomato paste, cumin and chili powder.
  4. Add broth and 2 tablespoons cilantro; bring to boil.
  5. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
  6. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
  7. Cover; simmer until zucchini is tender, about 5 minutes.
  8. Season with salt and pepper.
  9. Ladle soup into bowls.
  10. Sprinkle with remaining 2 tablespoons cilantro.


Most Helpful

This was great! I had to use a can of fire roasted tomatoes instead of fresh and it still came out great. I think the zucchini was a little more than a cup because I used a whole small one. I will make this often. Thanx!

NVirginian July 12, 2009

Excellent... and very easy to whip up! I omitted the corn tortillas and added cayenne pepper instead of jalapeno chiles (as that was on hand). I can easily see adding in some other veggies, like corn and green pepper, in the future. Thanks for a keeper!

Starrynews October 13, 2008

Thank you so much! My Dad and brother are vegetarians so I always find a vegetarian version of everything, to accomidate them. They loved this! My Dad say's he's always been jealous that he couldn't find a veg. version of the tortilla soup, so he had me promise to make it for him again because he like it so much. Everyone went back for seconds!

Brittany K. October 09, 2008

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