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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great soup for lunch from . I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy! Ingredients:
vegetable oil cooking 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 |
24 inches corn tortillas, cut into 1/2 inch-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 jalapeno chiles |
Directions:
1. Spray large nonstick saucepan with vegetable oil spray.
2. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
3. Stir in tomato paste, cumin and chili powder.
4. Add broth and 2 tablespoons cilantro; bring to boil.
5. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
6. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
7. Cover; simmer until zucchini is tender, about 5 minutes.
8. Season with salt and pepper.
9. Ladle soup into bowls.
10. Sprinkle with remaining 2 tablespoons cilantro.
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