tortilla soup


POINTS® Value |  2
Servings | 4
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Easy

soups | Mexican cooks serve this soup as a nourishing, comforting first course. But you can add diced cooked chicken or turkey to turn it into a fulfilling, healthy main course.




 print     e-mail to a friend      add to Favorites  
Ingredients


4 medium corn tortilla
1/2 tsp garlic salt
1 small onion(s), chopped
1 medium garlic clove(s), minced
2 medium tomato(es), cored and chopped
1 average serrano chile, cored, seeded and minced (use 1 chile)
1 medium yellow pepper(s), cored and chopped
3 cup fat-free chicken broth
2 Tbsp cilantro, minced
1/4 tsp table salt
1/4 tsp black pepper

Instructions


1. Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.
2. In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.
3. Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.
4. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.