Tortilla soup is awesome, but the canned varieties I see are usually made with chicken. So I finally got around to making this vegetarian version tonight. It's easy, yummy and ridiculously healthy.
Recipe instructions that amount to "heat, chill, then heat again" always seem like a waste of time, so I skipped that part. Maybe if someone explained how that would help the flavor, I'd be more inclined to do it. Also, if you wanted something richer, you could use a tablespoon of actual olive oil instead of the spray-on stuff, and maybe garnish it with sour cream. I think it's quite good just as it is, though.
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 pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.