Enjoy a light and spicy tortilla soup

Smoky,spicy and hearty enough to make a meal!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. Ground cumin (I add more I like the smoky taste) cook 1 minute –stir!
 
 
Puree 1 large can of good tomatoes with3 cloves of peeled garlic. Do not use puréed tomatoes!
Add:
1 ½ cup organic chicken stock
1 ½ 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 1small or half 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, shake occasionally.
Top soup with crisp tortilla strips, a light grating of cheese –cheddar or Monetary Jack. You can add some fresh green herb 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 1 ½ cup well rinsed organic canned kidney or black beans instead chicken. It’s fabulous.
 
For a party a make a pot of both add some guacamole and sour cream for those not watching their calories!
 
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