Mmmm, mmmm good? Si!

[ashoemaker]

I've long been a fan of tortilla soup, but when eating out it can be tough to find it without bits of chicken meat or with chicken broth as a base. I put together this recipe for Cinco de Mayo, based upon recipies I found at Recipe Zaar and several other online sources. This rich, spicy vegatable soup is tasty and pleasantly filling too.


Vegetarian Tortilla Soup

Ingredients

• vegetable oil
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 4 cups vegetable broth
• 4 tablespoons chopped fresh cilantro
• 1 can petite diced tomatoes with jalapeño chiles (~15oz)
• 2/3 cup canned black beans, rinsed, drained
• 2 cans of diced green chiles (4oz each)
• 4 corn tortillas (6 inch), cut into strips (about 1/2" wide and 2" long)
• 2/3 cup chopped zucchini
• crumbled queso fresco and fried tortilla strips (optional, for garnish)

Directions

1. Heat a bit of vegetable oil in a 4 quart pot. Saute onion and garlic with some salt and pepper over medium-low heat until almost tender, stirring often, about 5 minutes.
2. Stir in tomato paste, cumin and chili powder.
3. Add broth and 2 tablespoons cilantro; bring to boil.
4. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
5. Add tomatoes, beans, and green chilies; cover and simmer 5 minutes.
6. Add salt and pepper to taste.
7. Add non-fried tortilla strips and zucchini; cover and simmer until zucchini is tender, about 5 minutes.
8. Ladle soup into bowls. Garnish with with remaining 2 tablespoons cilantro, queso fresco, and fried tortilla strips. (serves 4-6)