Spicy Mexican soup based on a recipe from Epicurious.

Ingredients

1 tbsp olive oil
8 corn tortillas
1/4 tsp salt
.75 tbsp Olive oil
3 plum tomatoes
4 cups vegetable broth
2 cups water
tbsp olive oil
1 medium onion
2 cloves garlic
14 oz Tomatoes, Crushed, Canned
1 jalepeno pepper
1 serrano pepper
1/2 cup sun dried tomatoes

Preparation

1. Cut the tortillas into thin strips and toss with 1 tbsp of olive oil and 1/4 tsp salt.  Bake 350°F until crisp and lightly browned.  About 10 minutes.
2. 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.
3. 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.
4. Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes.
5. Season with salt and pepper and ladle soup into bowls.
6. Sprinkle with remaining 2 tablespoons cilantro.

Nutrition

8 servings