Tortilla Soup

Prep Time
20 min
Cook Time
20 min
Recipe Details
  • 4 medium corn tortilla(s)
  • 1/2 tsp garlic salt
  • 1 small uncooked onion(s), chopped
  • 1 clove(s) garlic clove(s), minced
  • 2 medium fresh tomato(es), cored and chopped
  • 1 average serrano chile(s)(average), cored, seeded and minced (use 1 chile)
  • 1 medium yellow pepper(s), cored and chopped
  • 3 cup(s) fat free chicken broth
  • 2 Tbsp cilantro, minced
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  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.

A happier, healthier you starts here