Tortilla Soup – with the deep freeze coming
out of Canada this
week, this is a perfect choice for a hot lunch.
2 cups light chicken broth
1 cup light beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14-oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken low fat tortilla chips
1 cup low fat Monterey Jack cheese,
shredded
Salt and pepper to taste
Sauté garlic, onion, and fresh parsley
in oil for several
minutes. Add tomato sauce, chicken broth, beef
broth and spices.
Cook over low heat for 30 minutes. Add broken
tortilla chips and
cook for 5 - 10 more minutes. Ladle into bowls
and top with
cheese and fresh diced tomato. This soup is great.
Serve it
immediately so the chips don't get too soggy.
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