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Tortilla Soup




Source of Recipe


Shades of Jamie on WW boards


Recipe Link: http://www.shadesofjaim.com/recipes/spicytortillasoup.html

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)

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.

Yields Approx 5.5 cups (without any extra ingredients)


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

Optional Garnishes that others have used and recommended
Radishes
Avacado
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.