Tortilla Soup

Traditional tortilla soup contains an overload of full-fat sour cream and lots of greasy fried tortilla chips. This recipe only contains 220 calories and 11g of fat per serving. It is an excellent source of iron, vitamin A & C. It has the same creamy texture you expect from the traditional soup from a quick blend of the tomato base. Reduced-fat sour cream and baked tortilla chips are subsituted for the original without losing any of the taste you expect and love.

Two 6-inch corn tortillas
2 tbsp canola oil
1/4 tsp salt
1 small onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
4 cups low-sodium chicken broth
Two 14.5 oz cans of no-salt-added diced tomatoes, with their juices
1 small jalapeno pepper, seeded and thinly-sliced
3/4 tsp dried oregano
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tbsp chopped cilantro

Preheat oven to 350 degrees Farenheit.
Brush both sides of each tortilla with oil, using all but 2 tbsp. Set the 2 tbsp aside. Cut the tortillas in half and then cut each half into 1/4 inch wide strips. Arrange the strips on a baking sheet, sprinkle with salt,and bake until crisp and golden, about 12 minutes.
Heat the remaining 2 tbsp oil in a large heavy skillet over medium high heat. Add the onion and cook, stirring, for 5 minutes, then add the garlic and cumin and cook until the onion is soft and translucent, about 3 minutes. Add the broth, tomatoes, jalapeno and oregano, bring to a boil and then reduce the heat to low and simmer for about 10 minutes. Stir in the lime juice.
Remove the pan from the heat and puree in a blender until some chunks of tomato still remain, about 30 seconds. Serve the soup topped with the baked tortilla chips, a dollop of sour cream and a sprinkle of cilantro.