Vegetarian Tortilla Soup

spatchcock's Note:

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!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• vegetable oil cooking spray
• ¾ cup chopped onion
• 2 garlic cloves , minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ¾ teaspoon chili powder
• 4 cups canned vegetable broth
• 4 tablespoons chopped fresh cilantro
• 24 inches corn tortillas , cut into 1/2 inch-wide strips
• 1 ½ cups chopped tomatoes
• 2⁄3; cup canned black bean , rinsed, drained
• 2⁄3; cup chopped zucchini
• 1 ½ tablespoons minced seeded jalapeno chiles

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.

Reviews

[NVirginian]

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!

[Chef #817299]

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