Vegetarian Tortilla Soup

A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl. From Vegetarian Times.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, chopped
• 1  jalapeno pepper, seeded and finely chopped
• 1  garlic clove, minced
• 3  cups  low sodium vegetable broth
• 1⁄2 teaspoon dried oregano
• 1  small zucchini, sliced 1/2-inch thick
• 1 1⁄2 cups  cooked black soybeans or 1 1⁄2 cups  other  beans
• 1  cup tomatoes, chopped (fresh or canned)
• 2  tablespoons fresh lime juice
• 4  tablespoons cheese, shredded (Jack or other) (optional)
• 4  teaspoons cilantro, chopped (optional)
• 2  cups tortilla chips
•  hot sauce (to garnish) (optional)

Directions

1. In large saucepan, heat oil over medium-high heat.
2. Add onion, jalapeno and garlic and cook, stirring often, about 4-5 minutes or until onion is slightly soft.
3. Add broth, oregano, zucchini, beans and tomatoes.
4. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
5. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips.
6. Serve hot with hot sauce on the side.