Vegetarian Tortilla Soup (or you could add chicken, chicken broth...)

It has been forever since I posted a recipe! This one looks good because our local weather has cooled off a bit, and I have a lot of these ingredients available.  Either from my own garden, tomatoes I've previously canned, or the local Farmers Market at Pioneer Park (which I highly recommend).

Ingredients:
Serves 4

Butter/oil to saute with
3/4 cup chopped yellow onion (1 small to medium-sized)
2 garlic cloves, minced
1 TBS tomato paste (I would recommend looking for glass bottles as opposed to cans!)
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable or chicken broth
4 TBS cilantro, fresh, chopped

4 corn tortillas cut into 1/2 inch wide strips
1 and 1/2 cups chopped tomatoes (I think you could use fresh or canned)
2/3 cup canned black beans, rinsed
2/3 cup chopped zucchini (1 small)
1.5 TBS minced japapeno (seeded for LESS spicy)

Directions:

Heat about 1 TBS butter and a little oil in a skillet.  Add onion and garlic.  Cover and cook over medium-low heat until almost tender, stirring often, for about 5 minutes.
Stir in tomato paste, cumin and chili powder.
Add broth and 2 TBS of the cilantro.  Bring to a boil, then, reduce heat and simmer for about 15 minutes.
Add the tortillas, tomatoes, beans, zucchini and jalapeno to soup.  Cover and simmer until zucchini is tender.  About 10 minutes.
Season with salt and pepper.
Garnish with remaining fresh cilantro.