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Collections » Recipes » Vegetarian Tortilla Soup | |
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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 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. Serves 4. Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg. Bon Appétit November 1997
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