Vegetarian Tortilla Soup

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!

• Ready In: 35 mins
• Serves: 4

Ingredients

•  vegetable oil cooking spray
• 3⁄4 cup  chopped onion
• 2  garlic cloves, minced
• 1  tablespoon tomato paste
• 1  teaspoon ground cumin
• 3⁄4 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 1⁄2 cups chopped tomatoes
• 2⁄3 cup canned black beans, rinsed, drained
• 2⁄3 cup  chopped zucchini
• 1 1⁄2 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.