Vegetarian Tortilla Soup

Ingredients

• 0.7 cup black beans canned rinsed drained
• 0.8 teaspoon chili powder 
• 4 6-inch corn tortillas cut into 1/2-inch-wide strips
• 4 6-inch corn tortillas cut into 1/2-inch-wide strips
• 4 tablespoons cilantro leaves fresh chopped
• 2  garlic clove minced
• 1 teaspoon ground cumin 
• 1.5 tablespoons jalapeno minced seeded
• 0.8 cup onion chopped
• 1 tablespoon tomato paste 
• 1.5 cups tomatoes chopped
• 4 cups vegetable stock canned
• 0.7 cup zucchini chopped

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Spray large nonstick saucepan with vegetable oil spray.
2. 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.
3. 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.)
4. Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
5. Ladle soup into bowls.
6. Sprinkle with remaining 2 tablespoons cilantro.
7. Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.
8. Bon Appétit