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Vegetarian Tortilla Soup

vegetable oil cooking spray
34 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
34 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 12 cups chopped tomatoes
23 cup canned black beans, rinsed, drained
23 cup chopped zucchini
1 12 tablespoons minced seeded jalapeno chiles


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

Source: www.food.com