Classic Tortilla Soup

(Originally posted by Stephanie)

Lady Laura, I found this one for you. 

1 teaspoon olive oil

1 onion, chopped

1 green bell pepper, seeded and chopped

2 garlic cloves, minced

1 tablespoon chili

2 teaspoons ground cumin

4 cups low-sodium chicken broth

1 (14 ½ oz.) can stewed tomatoes

1 tablespoon fresh lime juice

2 teaspoons grated lime rind

8 drops hot pepper sauce

¼ cup chopped fresh cilantro

2 (6 inch) corn tortillas, cut into ½ inch strips

¼ cup shredded Monterrey Jack cheese

1.  Heat a large nonstick saucepan over medium-heat.  Swirl in the oil, then add the onion, bell pepper, and garlic.  Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.  Add the chili powder and cumin; cook 1 minute.

 

2.  Stir in the broth and tomatoes; bring to a boil.  Reduce the heat and simmer, uncovered, 25 minutes.  Remove from the heat and stir in the lime juice, lime rind, hot sauce, and cilantro.

 

3.  Meanwhile, spray a large non-stick skillet with non-stick spray and set over medium heat.  Add the tortilla strips and cook, turning occasionally, until crisp and golden, about 5 minutes.  Stir the tortilla strips and Monterey Jack into the soup.  Serve at once.

 

Per serving (2 cups):  163 calories, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 378 mg sodium, 23 g carbohydrates, 4 g fiber, 8 g protein, 155 mg calcium

4 servings, 3 points per 2 cut serving