blacksquirrel

My understanding is that tortilla soup is thickened with tortillas, which is how this one works. All quantities are approximate, by which I mean "eh, throw some more in, especially of the chipotle." The recipe here calls for salt, but I never use it; you don't need salt when you have chipotle!

3/4 cup onion, chopped
2 garlic cloves, minced
1 tbsp. tomato paste
1 tsp. ground cumin
3/4 tsp. chili powder
4 cups vegetable broth
4 tbsp. chopped fresh cilantro
4 6- inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2 cups cooked black beans
2 cups chopped zucchini
1 1/2 tbsp. minced seeded jalapeño or chipotle chili

Saute onion and garlic 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 jalapeño 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.

Optional: also add corn, or more tortilla strips at the end when they won't disintegrate.