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Vegetarian Tortilla Soup

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

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

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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