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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 medium - corn tortillas
½ tsp. - garlic salt
1 small - onion, chopped
1 medium - garlic clove, minced
2 medium - tomatoes, cored & chopped
1 average - serrano chile, cored, seeded & minced (use 1 chile)
1 medium - yellow pepper, cored & chopped
3 c. - fat-free chicken broth
2 T. - cilantro, minced
¼ tsp. - table salt
¼ tsp. - black pepper

Directions:
Directions:
Preheat oven to 400º. 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. In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped. 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. Spoon soup into 4 bowls. Top each with ¼ toasted tortillas. Makes 4 servings.

Personal Notes:
Personal Notes:
Yields about 1½ cups per serving, 2 points each.

 

 

 

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