 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Pair this with a green salad for a light lunch. 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 6-inch-diameter 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 jalapeño chili |
Directions:
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.)
2. Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
3. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
4. Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg. Nutritional analysis provided by Bon Appétit
|
|