Soy Tortilla Soup

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 clove garlic, minced
• 3 cups low-sodium vegetable broth
• ½ tsp dried oregano
• 1 small zucchini, sliced ½-inch thick
• 1½ cups cooked black soybeans (if canned, rinsed and drained)
• 1 cup canned whole tomatoes, chopped
• 2 tbsp fresh lime juice
• 4 tbsp shredded jack cheese
• 4 tsp chopped cilantro (optional)
• 2 cups yellow corn tortilla chips
• hot sauce for garnish (optional)

Directions

1. In large saucepan, heat oil over medium-high heat.
2. Add onion, jalapeño 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.