Tortilla Soup

1. 1

   Preheat the oven to 400F.

2. 2

   Cut 2 of the tortillas into thin strips and place on a baking sheet.

3. 3

   Toss the strips in 1 teaspoon of the oil and season with salt.

4. 4

   Bake for 7 to 10 minutes, until crisp.

5. 5

   Chop the remaining 4 tortillas into small (1/4- to 1/2-inch) pieces.

6. 6

   Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil.

7. 7

   Cook over medium-high heat, stirring occasionally, for 5 minutes.

8. 8

   Add the chopped tortillas, bouillon, water, and salsa.

9. 9

   Drain the corn and stir it into the pan.

10. 10

    Bring the soup to a boil.

11. 11

    Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.

12. 12

    Ladle the soup into bowls and top with the cheese and crisp tortilla strips.

13. 13

    Using cooking spray instead of the oil and substituting low-fat cheesea couple of changes that youll never notice in the tastewill cut 100 calories and 11 grams of fat out of this recipe.

14. 14

    For a vegetarian version, substitute vegetable bouillon for the chicken bouillon, leave out the chicken, and garnish with diced avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.