20 Minute Tortilla Soup
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1 tbsp (15 mL) canola oil
1 onion, chopped
2 cloves garlic, minced
1 small zucchini, diced
2 tsp (10 mL) chili powder
½ tsp (2 mL) each, salt and pepper
3 cups (750 mL) vegetable stock
1 can (28 oz/796 mL) no-added-salt diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed
1 large flour tortilla
2 tbsp (25 mL) minced cilantro
grated cheddar, chopped avocado to garnish
In a large saucepan or Dutch oven, heat oil over medium heat. Fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally until onion is softened, about 5 minutes.
Add stock, tomatoes and beans. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, cut tortilla in half, and then crosswise in thin strips. In a large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes.
Ladle into bowls. Stir in a dash of hot pepper sauce if desired, and garnish with tortilla strips, a little shredded Cheddar, chopped avocado, and cilantro.
Recipe source: Margaret Prouse. Used with permission