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Vegetarian Tortilla Soup

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Rate this recipe 4.5/5 (2 Votes)
Vegetarian Tortilla Soup 0 Picture

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

Details

Servings 4

Preparation

Step 1

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.

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