Vegetarian Tortilla Soup

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 bean, rinsed, drained
• 2/3 cup chopped zucchini
• 1 1/2 tablespoons minced seeded jalapeno chiles

Directions

1. 1

   Spray large nonstick saucepan with vegetable oil spray.

2. 2

   Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.

3. 3

   Stir in tomato paste, cumin and chili powder.

4. 4

   Add broth and 2 tablespoons cilantro; bring to boil.

5. 5

   Reduce heat; cover and simmer until flavors blend, about 15 minutes.

6. 6

   (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.

7. 7

   Cover; simmer until zucchini is tender, about 5 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Ladle soup into bowls.

10. 10

    Sprinkle with remaining 2 tablespoons cilantro.