Vegetarian Tortilla Soup

Vegetarian Tortilla Soup
Vegetarian Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Nonstick vegetable oil 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

  • 4

    corn tortillas - (6" dia) cut 1/2"-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 jalapeño chili

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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 jalapeñp 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. This recipe yields 4 servings. Per serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: