Tortilla Soup *lite and Easy* |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Took a Weight Watchers recipe and souped it up a bit. lol... Hubby wanted it to be more like a Tortilla soup he once had from a restaurant and I'd never had it before so it was an experiment and a very successful one at that! Ingredients:
2 onions, chopped |
2 large tomatoes, chopped |
1 yellow bell pepper, chopped |
4 garlic cloves, coarsely chopped |
12 small corn tortillas |
1/2 tablespoon garlic salt |
10 cups chicken stock, fat free and low sodium |
2 lbs chicken breasts, cooked and cut into small bite sizes |
1 cup cilantro (bunch) |
1 cup warm water |
1/4 cup cornstarch |
1/2 cup sour cream |
Directions:
1. Preheat oven to 400 degrees. Spray 6 of the tortillas with spray canola oil and sprinkle with garlic salt. Bake 8-10 minutes or until crisp. Let cool and then cut into wedges or crumble.
2. While tortillas are crisping: Place onions, tomatoes, pepper and garlic into food processor with metal blades and process until well chopped.
3. Place processed vegetables into large saucepan/stock pan and saute over medium-high heat until tender, about 5 minutes.
4. Add chicken stock, chicken and garlic salt to vegetables and cook until flavors are well merged, about 10-15 minutes.
5. Bring soup to a boil. Cut remaining 6 corn tortillas into small strips. I cut my tortillas in half and then cut 1/4 inch strips.
6. Combine warm water and corn starch and add to soup, stirring until well blended. (used to thicken to a stoup consistency) - optional. You may omit this direction and have a brothy soup.
7. Serve in bowls with crispy tortilla strips on top and a dollop of sour cream. (I use fat free!).
8. Could leave out chicken and have a nice 1st course or add corn and black beans and have a nice hearty winter soup! Would be excellent with quesadillas on the side too!
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