Veggie Tortilla Soup
Serve with lowfat cornbread.

Servings: 4

• Vegetable cooking oil spray
• 3/4 cup chopped sweet onions
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 4 cups fat free vegetable broth
• 4 tablespoons chopped fresh cilantro
• 4 - 6 inch corn tortillas, cut into 1/2 inch-wide strips
• 1 1/2 cups chopped fresh Roma tomatoes
• 2/3 cup canned black beans, rinsed and drained
• 2/3 cup frozen corn kernals
• 1 1/2 tablespoons minced, seeded jalapeno chili *

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cook over medium heat, stirring often until onion begins to become tender, 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 for 15 minutes.

Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Serve with garnishes of choice.

Per Serving (excluding unknown items): 388 Calories; 6g Fat (12.6% calories from fat); 1g Saturated Fat; 17g Protein; 71g Carbohydrate; 12g Dietary Fiber; 2mg Cholesterol; 1715mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

COOKS NOTE: Make sure to wear protective gloves when seeding the jalapeno. It can inflame your hands and nails.

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