Tortilla Soup

• 1 Tbs. vegetable oil
• 1 large onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 tsp. dried oregano
• 1 small zucchini, sliced 1/2-inch thick
• 1 1/2 cups cooked black soybeans (if canned, rinsed and drained)
• 1 cup canned whole tomatoes, chopped
• 2 Tbs. fresh lime juice
• 4 Tbs. shredded Jack cheese
• 4 tsp. chopped cilantro (optional)
• 2 cups yellow corn tortilla chips
• Hot sauce for garnish (optional)

1. In large saucepan, heat oil over medium-high heat.
2. Add onion, jalapeno and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes.
3. Add broth, oregano, zucchini, soybeans and tomatoes.
4. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes.
5. Stir in lime juice.
6. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips.
7. Serve hot with hot sauce on the side.

vegetable oil, onion, pepper, clove garlic, lowsodium, oregano, zucchini, black soybeans, tomatoes, lime juice, cheese, cilantro, yellow corn tortilla chips

Taken from www.vegetariantimes.com/recipe/tortilla-soup/ (may not work)