Chilled Tortilla Soup
3
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Toasted tortilla strips add crunch to this classic Mexican soup.
Ingredients
Corn tortilla
2 medium, halved and cut into 1/4-inch strips
Onion
1 medium, diced
Chili powder
1 tbsp(s)
Cumin seeds
1 tsp(s)
Mixed-vegetable juice
46 oz, spicy, chilled
Red wine vinegar
2 tbsp(s)
Instructions
1
Preheat oven to 400ºF. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.
2
Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.
3
Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle soup into 4 bowls and serve with tortilla strips. Yields 2 cups per serving. (Note: Create your own version of this soup by adding cooked, cubed chicken breasts, diced cucumbers, cilantro or fat-free sour cream. Just remember to calculate the extra-POINTS.)
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