Vegetarian Tortilla Soup
Heat 1.5tbs oil (reserve 1/2 a tbs) in a pot over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, and asparagus; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach; continue cooking until heated through, 2 to 4 minutes more.
While soup is cooking brush the tortillas with the reserved EVOO and place under a broiler until browned on both sides (tops 2 minutes).
Once soup is ready crumble the tortillas into the bowls, ladle the soup in as well bowls and top with fresh cilantro.
Calories 305 a