Vegetable Tortilla Soup

Ingredients

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  • 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 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
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 jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Blend with handheld mixer or blender

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