A flavorful and hearty soup with a Tex-Mex twist, perfect for a cozy meal.
Heat a large saucepan over medium heat and spray with vegetable oil.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the chopped onion and minced garlic to the pan. Cook, stirring frequently, until softened.
Cook until the onions are translucent for the best flavor.
Stir in the tomato paste, ground cumin, and chili powder. Cook for a minute to release the spices' aroma.
Stir constantly to prevent the spices from burning.
Pour in the vegetable broth and add half of the chopped cilantro. Bring to a boil.
Stir well to combine all ingredients evenly.
Reduce the heat, cover, and simmer for 15 minutes to blend the flavors.
Stir occasionally to ensure even cooking.
Add the torn tortillas, chopped tomatoes, black beans, diced zucchini, and sliced jalapeño to the soup.
Cut the tortillas into strips for easier incorporation.
Cover and simmer until the zucchini is tender, about 5 minutes.
Avoid overcooking to maintain the zucchini's texture.
Season the soup with salt and pepper to taste.
Taste before seasoning to avoid over-salting.
Serve the soup in bowls and garnish with the remaining chopped cilantro.
Add a squeeze of lime juice for a fresh touch.
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