Total Time
35mins
Prep 5 mins
Cook 30 mins

A great soup for lunch from epicurious.com. 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

Directions

  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

5 5

5 5

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!

5 5

DEEEElicious! Quick & easy...im going all vegetables this week and this was my first dish! My friend loved it too!