Mexican Tortilla Soup

Mexican Tortilla Soup

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  • Prep Time


  • Total Time


  • Servings



  • Nonstick vegetable spray

  • 2 medium onions, chopped

  • 4 T. garlic, chopped

  • 1 T. tomato paste

  • 2 t. cumin

  • 2 t. chili powder

  • cayenne pepper

  • 8 cups vegetable broth

  • 8 T. fresh cilantro

  • 28 oz. diced tomatoes

  • 1 can black beans, drained

  • 2 medium zucchini

  • 2 jalapeno peppers, chopped

  • salt, pepper, garlic powder


Cook onion and garlic over medium-low heat until almost tender. Combine tomato paste, cumin and chili powder in small bowl, blend well. Add to mixture with vegetable broth and cilantro, bring to boil. Reduce heat, cover and simmer for approximately 1/2 hour. Add tomatoes, beans, zucchini and pepper to soup. Add spices to taste as soup cooks. Cover and simmer until zucchini is translucent, approximately 1 hour. Top with crushed tortilla chips and parmesan cheese.


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