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.