: Vegan Tortilla Soup

January 30, 2016 Linda LaRue


Nonstick vegetable oil spray
3/4 cup onion, chopped
4 garlic cloves, minced
1 T tomato paste
1 tsp. ground cumin
3/4 tsp. chili powder
4 cups low sodium, fat free vegetable broth
4 T fresh cilantro, chopped
4 6 inch diameter low fat corn tortillas, cut into ½ inch wide strips
2, 15 ounce cans of fire roasted tomatoes, chopped
2/3 cup canned black beans, rinsed, drained1 small box frozen corn
2/3 cup zucchini, chopped
1 1/2 T jalapeño chili, seeded and chopped

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.
2. 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.

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