20-Minute Tortilla Soup

In large saucepan or Dutch oven, heat oil over medium heat; fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock, tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Meanwhile, cut tortilla in half; cut crosswise into thin strips. In large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes. (Make-ahead: Let cool; store in airtight container for up to 1 week.)

Ladle into bowls. Garnish with tortilla strips and coriander.