Vegetarian Tortilla Soup

Recipe Ingredients

		Nonstick vegetable oil spray
3/4 cup	46g / 1.6oz	Chopped onion
2		Garlic cloves - minced
1 tablespoon	15ml	Tomato paste
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Chili powder
4 cups	948ml	Canned vegetable broth
4 tablespoons	60ml	Chopped fresh cilantro
4		Corn tortillas - (6" dia) - cut 1/2"-wide strips
1 1/2 cups	93g / 3.3oz	Chopped tomatoes
2/3 cup	106g / 3.7oz	Canned black beans - rinsed, drained
2/3 cup	97g / 3.4oz	Chopped zucchini
1 1/2 tablespoons	22ml	Minced seeded jalapeño chili
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, November 1997

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