Ingredients
Nonstick vegetable oil spray
4
cups canned vegetable broth
4
tbsp 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
1
1/2 tbsp minced seeded jalapeño chili
Directions
1.
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.)
2.
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
3.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Columbus Restaurants
