Vegetarian Tortilla Soup - cooking recipe

Ingredients

vegetable oil cooking 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
24 inches 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 jalapeno chiles

Preparation

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 and 2 tablespoons cilantro; bring to boil.
Reduce heat; cover and simmer until flavors blend, about 15 minutes.
(Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapenp to soup.
Cover; simmer until zucchini is tender, about 5 minutes.
Season with salt and pepper.
Ladle soup into bowls.
Sprinkle with remaining 2 tablespoons cilantro.