Tortilla soup, a lighter version


A lighter version of a spicy classicI 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.
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!
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!