Number of Servings

2

Ingredients

• • 3 6” flour tortillas, cut in 1/2” strips
  • 1 4 oz. can whole tomatoes
  • 1/2 small onion, chopped
  • 1/2 clove garlic, chopped
  • 2 cups chicken broth
  • 1/4 tsp. salt
  • 1 Tbsp. cilantro
  • 2 Tbsp. Monterrey Jack cheese, shredded
  • Nonstick vegetable cooking spray

Instructions

Fry tortilla strips in heated skillet well coated with nonstick vegetable cooking spray. Puree tomatoes, onions, and garlic. Bring chicken broth to a boil in a 2-qt. saucepan. Stir in tomato puree, salt, and cilantro. Reduce heat and simmer for 10 minutes. Add half of the tortilla strips to soup. Garnish with cheese and remaining tortilla strips to serve.

Nutrition Information

211 Calories; 7g Fat (28.1% calories from fat); 11g Protein; 27g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 1254mg Sodium.

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