Vegetarian Tortilla Soup

Name: Vegetarian Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters canned black beans, rinsed, drained; 1 teaspoons chili powder; 4 6-inchs 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips; 4 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 1 teaspoon ground cumin; 2 Tbsps minced seeded jalapeño chili; 177 milliliters chopped onion; 1 Tbsp tomato paste; 355 milliliters chopped tomatoes; 946 milliliters canned vegetable broth; 158 milliliters chopped zucchini

Vegetarian Tortilla Soup might be just the soup you are searching for. This recipe makes 4 servings with 130 calories, 5g of protein, and 1g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up tomato paste, chili powder, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Spray large nonstick saucepan with vegetable oil spray.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Powder

Tomato Paste

Garlic

Cumin

Onion

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.)

Ingredients you will need

Cilantro