2

Tortilla Soup

Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
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 main course.
Ingredients

corn tortilla(s)

4 medium

garlic salt

½ tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

fresh tomato(es)

2 medium, cored and chopped

serrano chile(s)

1 average, cored, seeded and minced (use 1 chile)

yellow pepper(s)

1 medium, cored and chopped

fat free chicken broth

3 cup(s)

cilantro

2 Tbsp, minced

table salt

¼ tsp

black pepper

¼ tsp

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.

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