“This is so yummy especially when hot.’’

INGREDIENTS

  Vegetable cooking oil spray
3/4 cup chopped sweet onions
2 cloves garlic, minced
1 tbsp. tomato paste
1 tsp. ground cumin
3/4 tsp. chili powder
4 cups fat free vegetable broth
4 tbsp.  chopped fresh cilantro
4 – 6 inch corn tortillas, cut into 1/2 inch-wide strips
1 1/2 cups chopped fresh Roma tomatoes
2/3 cup canned black beans, rinsed and drained
2/3 cup frozen corn kernals
1 1/2 tbsp. minced, seeded jalapeno chili *

DIRECTIONS

• Spray large nonstick saucepan with vegetable oil spray.
• Add onion and garlic; cook over medium heat, stirring often until onion begins to become tender, 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 for 15 minutes.
• Add tortillas, tomatoes, beans, zucchini and jalapeño to soup.
• Cover; simmer until zucchini is tender, about 5 minutes.
• Season to taste with salt and pepper.
• Ladle soup into bowls.
• Sprinkle with remaining 2 tablespoons cilantro.
• Serve with garnishes of choice.