Tortilla Soup *lite and Easy*

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   ["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.", "While tortillas are crisping: Place onions, tomatoes, pepper and garlic into food processor with metal blades and process until well chopped.", "Place processed vegetables into large saucepan/stock pan and saute over medium-high heat until tender, about 5 minutes.", "Add chicken stock, chicken and garlic salt to vegetables and cook until flavors are well merged, about 10-15 minutes.", "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.", "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.", "Serve in bowls with crispy tortilla strips on top and a dollop of sour cream.", "(I use fat free!", ").", "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!"]

* Per serving · 4 servings · Values may vary.