Ingredients
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vegetable oil cooking spray
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3/4 cup chopped onion
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2 garlic cloves, minced
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1 tablespoon tomato paste
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1 teaspoon ground cumin
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3/4 teaspoon chili powder
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4 tablespoons chopped fresh cilantro
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24 inches corn tortillas, cut into 1/2 inch-wide strips
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1 1/2 cups chopped tomatoes
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2/3 cup canned black beans, rinsed, drained
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2/3 cup chopped zucchini
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4 cups canned vegetable broth
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1 1/2 tablespoons minced seeded jalapeno chiles
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.