½ tsp(s), divided
1 small, chopped
1 clove(s), medium, minced
2 medium, cored and chopped
1 average, cored, seeded and minced (use 1 chile)
Fat free chicken broth
2 tbsp(s), minced
1 medium, cored and chopped
- 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.
- In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.
- 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 flavours are blended, about 5 minutes. Stir in cilantro, salt and pepper.
- Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.