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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2837.2 Kcal (11879 kJ) | ||
| Calories from fat | 1453.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 161.54g | 249% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 8758.55mg | 365% | |
| Potassium | 1588.78mg | 34% | |
| Total Carbs | 259.66g | 87% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 21.8g | 87% | |
| Protein | 99.18g | 198% | |
| Vitamin C | 31.4mg | 52% | |
| Iron | 6.5mg | 36% | |
| Calcium | 223.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 496.05 Kcal (2077 kJ) | ||
| Calories from fat | 254.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.24g | 249% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 1531.33mg | 365% | |
| Potassium | 277.78mg | 34% | |
| Total Carbs | 45.4g | 87% | |
| Sugars | 1.88g | 43% | |
| Dietary Fiber | 3.81g | 87% | |
| Protein | 17.34g | 198% | |
| Vitamin C | 5.5mg | 52% | |
| Iron | 1.1mg | 36% | |
| Calcium | 39.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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