If you love spicy food, you'll love this delicious
and hearty Mexican soup! I make this at least once a month; my husband
and I both love it! As you will see below, this is a very flexible
recipe. Have fun and play with it to suit your tastes!
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
4 Tb chopped fresh cilantro, separated
4 (6-inch-diameter) corn tortillas, cut into half-inch-wide strips
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1½ cups chopped tomatoes (fresh or canned - draining is optional for canned)
Minced seeded jalapeño, to taste (I just use 1 can of the diced tomatoes with jalepeno, and it tastes delicious)
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
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.
Directions:
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) / 1.5 points per cup
Nutritional Info: (per 1-cup serving):
95 calories, 1 g. fat, 2 g. fiber (does not include any optional ingredients)
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