Nutritional Information: Calories 157 | total fat 3g | saturated fat 0.5g | cholesterol 0mg

Yields: 4 | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients:

• Nonstick vegetable oil spray
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 4 cups canned vegetable broth
• 4 tablespoons chopped fresh cilantro
• 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
• 1 1/2 cups chopped tomatoes
• 2/3 cup canned black beans, rinsed, drained
• 2/3 cup chopped zucchini
• 1 1/2 tablespoons minced seeded jalapeño chili

Directions:

1. Spray large nonstick saucepan with vegetable oil spray.
2. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
3. Stir in tomato paste, cumin and chili powder.
4. Add broth and 2 tablespoons cilantro; bring to boil.
5. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
6. Add tortillas, tomatoes, beans, zucchini and jalapeño to soup.
7. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
8. Ladle soup into bowls.
9. Sprinkle with remaining 2 tablespoons cilantro.

Source: Epicurious.com