Heat one tablespoon oil in a large pot over medium heat. Add onion and garlic and sauté for three to five minutes, until softened. Stir in tomato paste and broth. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes. Stir in cumin, 3/4 teaspoon chili powder, and two tablespoons cilantro. Add strips from two tortillas, tomatoes, beans, zucchini and jalapeno to the soup. Cover and simmer until zucchini is tender, five to seven minutes.

While soup is simmering, preheat oven to 400 degrees Fahrenheit. Spread remaining tortilla strips on Gefen Parchment Paper-lined baking sheet, lightly brush with 1/2 teaspoon olive oil, and sprinkle with 1/4 teaspoon chili powder. Bake for eight minutes, or until crispy and lightly golden.

When soup is ready, season with salt and pepper to taste. Garnish bowls with the remaining two tablespoons cilantro and toasted tortilla strips.