Quick & Easy Tortilla and Zucchini Soup

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Toasted Onion
• 1 cup diced zucchini
• 1 tbsp Poco Picante Salsa Mix
• 1 tbsp Pueblo Bean Dip Mix
• 4 cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 can (28 oz /796 ml) diced tomatoes
• 1 can (19 oz/540 ml) black beans, rinsed
• Sea Salt, to taste
• Black Pepper, to taste
• 1 pkg (5 oz/150 g) tortilla chips, slightly crumbled

Preparation

1. Heat oil in Multipurpose Pot over medium heat.
2. Add Toasted Onion, zucchini, Poco Picante Salsa and Pueblo Bean Dip Mix. Cook for 5 minutes, stirring occasionally. Reduce heat to medium-low.
3. Add Vegetable Bouillon, tomatoes and beans. Simmer for 15 minutes and season with Salt and Pepper.
4. Ladle into bowls and top each serving with tortilla chips.