I love Mexican food, but not the calories! This tortilla soup has flavour and crunch, but it is lightened up! It combines very little oil with a handful of spicy crunchy tortilla strips, topped with only a light grating of cheese. The soup gets its flavour from herbs and garlic.

You can add chicken or beans and corn, depending on what you have and whether you want a veggie dish! Make this Mexican delight in minutes.

Sauté:

1 a large pot with 2 tsp. olive oil:

1 chopped medium onion

1 chopped bell pepper

1or 2 de-seeded jalapeños chopped

1 clove garlic chopped

Sauté until soft not brown

Add 2-3 tsp. of ground cumin (I add more I like the smoky taste) cook 1 minute –stir!

Puree 1 large can of good tomatoes with 3 cloves of peeled garlic. Do not use puréed tomatoes!

Add:

1½-cup organic chicken stock

1½ tsp. kosher or seas salt

2 tsp. your favourite sweetener

2 cup shredded and chopped chicken from leftovers or from a BBQ or rotisserie chicken

1 cup of corn fresh or frozen.

2 tsp. oregano

Bring to boil.

Reduce heat.

Simmer for 20 minutes on med –low heat.

Cut 1 small or half of a large tortilla per person in thin strips

Spray strips with vegetable spray such as Pam, or toss with a little olive oil and a small amount of kosher salt and cumin.

Toast the strips in a pan in a hot oven for about 10 minutes. Watch careful and shake occasionally.

Top soup with crisp tortilla strips, a light grating of cheese – cheddar or Monetary Jack. You can add some fresh green herbs, such as cilantro or chives and a squirt of lime, if you like!

For a tasty vegetarian dish; add water or tomato juice instead of chicken stock. Then add 1½ cup of well-rinsed organic canned kidney or black beans instead chicken. It’s fabulous.

For a party, make a pot of both add some guacamole and sour cream for those not watching their calories!