From Jessica Jordan
Tortilla soup continues its world domination tour! This Wednesday saw not one but TWO tortilla soups, one veggie version courtesy of Kathleen Judge and this vegan version from Jessica.
1-2 tablespoons olive oil
½ cup chopped onion
3 cloves minced garlic
1 cup zucchini (quartered)
1 finely diced jalapeño (seeds used depending on preference)
6 cups veggie broth
1 tablespoon tomato paste
½ teaspoon cumin
½ teaspoon chili powder
1 ½ cups black beans (drained and rinsed)
1 ½ cups cannelli beans (drained and rinsed)
6 corn tortillas (cut into strips)
2 cups diced tomatoes
¼ cup cilantro
salt & pepper to taste
Heat oil in a medium saucepan. Add onion and cook on low/medium heat until tender, stirring often (5-7 minutes). Add garlic, zucchini and jalapeño, cook 2-3 minutes. Add broth, tomato paste, cumin and chili powder and bring to a boil.
Immediately reduce heat to a simmer and add remaining ingredients, except for cilantro. Cover and allow soup to simmer for at least 30 minutes.
Add in cilantro for last 5-10 minutes of cook time, and then serve.
Optional: Top with crushed tortilla chips and/or (nonvegan!) shredded cheese.