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    Spicy Tortilla Soup


    Source of Recipe


    Epicurious.com

    Recipe Introduction


    Points: 1.5
    Servings: 5.5 (1 cup) servings

    List of Ingredients




    · Nonstick vegetable oil spray
    · ¾ cup chopped onion
    · 2 garlic cloves, minced
    · 1 Tb tomato paste
    · 1 tsp ground cumin
    · ¾ tsp chili powder
    · 4 cups fat-free vegetable broth (I recommend Swanson)
    · 4 Tb chopped fresh cilantro, separated
    · 4 (6-inch-diameter) corn tortillas, cut into half-inch-wide strips
    · 1½ cups chopped tomatoes (fresh or canned)
    · 2/3 cup canned black beans, rinsed, drained
    · 2/3 cup chopped zucchini
    · 1½ Tb minced seeded jalapeño chili (I use only ½ Tb and it is still very hot!)
    · Salt and pepper (optional)

    Optional Ingredients that others have used and recommended:
    · 2/3 cup corn
    · Extra black beans
    · White beans instead of black beans
    · Cinnamon
    · Oregano
    · Extra cumin
    · Green bell pepper, chopped
    · Chicken
    · Lime Juice
    · Red wine (in place of 1/3 of the broth)

    Optional Garnishes that others have used and recommended
    · Radishes
    · Avocado
    · Monterey Jack or Cheddar Cheese
    · Fat-free Sour Cream
    · Guacamole
    · For a crunchy garnish, cut up three more tortillas into strips and tossed them with 1 tsp oil, a little chili powder and salt. Bake at 400 for about 10-12 minutes stirring once.

    Recipe



    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, tortillas, and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. Add tomatoes, beans, zucchini and jalapeño to soup. (I strongly recommend only adding ½ Tb of jalapeño at a time, and then adding more, if desired, to taste. I used only ½ Tb and I personally wouldn't go any spicier than that.) Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

    Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.


    Nutritional Info: (per 1-cup serving): 95 calories, 1 g. fat, 2 g. fiber (does not include any optional ingredients)
 

 

 

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