I have a great recipe for tortilla soup that is simple to make and reheats well.
Tortilla Soup (Makes 3 Servings)
1/4 cup diced green bell pepper
1/4 cup diced yellow onion
1/4 tsp. ground cumin
1/2 cup no-salt-added canned corn, drained
1/2 jar (approx. 8 ounces) chunky salsa, medium (I use Ortega)
1 can (14 oz) reduced sodium chicken broth
Dash of black pepper
Over medium heat, sautee the green bell pepper, onion, and cumin for 3-4 minutes in a pot that has been sprayed with non-stick cooking spray.
Add chicken broth, salsa, and corn. Cover and simmer for 5 minutes.
Ladle into bowls and top with crushed baked tortilla chips and low-fat shredded cheddar cheese.
(If you want to reduce the heat, use mild salsa)
The soup itself is relatively fat-free without the addition of the tortillas and cheese. You could also add more veggies to make a southwestern veggie soup!
Enjoy!
