Vegetable Tortilla Soup
Serve with low fat cornbread.

Serves: 4

• Nonstick vegetable oil 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
• 4 6-inch-diameter 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 jalapeño chili

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 jalapeñp 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.

Per Serving: 298 Calories; 5g Fat (15.8% calories from fat); 12g Protein; 53g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1849mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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