Crispy Tortilla Soup

Recipe Ingredients

		Tortillas
1 tablespoon	15ml	Land O Lakes butter - melted
2		Fat-free flour tortillas - (10" dia)
		Soup =
1 tablespoon	15ml	Land O Lakes Butter
1 tablespoon	15ml	Onion - chopped (1/2 cup) (medium)
1/2		Jalapeño pepper - (to 1) - seeded, chopped
1 teaspoon	5ml	Finely-chopped fresh garlic
1 teaspoon	5ml	Ground cumin
2		Low-sodium chicken broth - (14 1/2 0z ea)
		= (or vegetable broth)
1		Diced tomatoes - (14 1/2 oz)
1 tablespoon	15ml	Fresh lime juice
1/2 cup	73g / 2.6oz	Shredded Land O Lakes Monterey Jack cheese
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Heat oven to 375 degrees. Brush 1 tablespoon melted butter on both sides of each tortilla. Cut tortillas into 2 1/2- by 1/4-inch strips. Place on baking sheet. Bake for 5 to 7 minutes, stirring occasionally, or until light golden brown.

Meanwhile, melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeño, garlic and cumin. Cook over medium-high heat until onion is softened (3 to 4 minutes). Add broth and tomatoes. Continue cooking until mixture just comes to a boil (4 to 6 minutes).

Reduce heat to medium-low. Add 10 baked tortilla strips. Cover; cook, stirring occasionally, for 15 minutes. Stir in lime juice.

Place 2 cups soup in 5-cup blender container or food processor bowl. Cover; blend on Low until smooth (30 to 60 seconds). Repeat with remaining soup.

To serve, top soup with remaining tortilla strips, shredded cheese and cilantro.

This recipe yields 5 (1-cup) servings.

Nutritional Info Per Serving: Calories 190, Fat 10 g, Cholesterol 20 mg, Sodium 780 mg, Carbohydrates 18 g, Dietary Fiber 2 g, Protein 7 g.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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