Tortilla Soup

Ingredients
1/4 cup chopped onion cone #2
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable broth
4 tablespoons chopped fresh cilantro
1 cup frozen corn kernels
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups roasted tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 cup chopped chard, spinach or kale leaves
½ cup carrot chopped cone #3
1 1/2 tablespoons minced seeded jalapeño chili
In 5 Qt Roaster or 7 Qt ,Add onion and garlic, carrot, zucchini and jalapeño; cover and cook 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 simmer. 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, to soup. Cover; Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.