Tortilla Soup *lite and Easy*

Submitted by Denakisland

"Took a Weight Watchers recipe and "souped" it up a bit. lol... Hubby wanted it to be more like a Tortilla soup he once had from a restaurant and I'd never had it before so it was an experiment and a very successful one at that!"

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 10 cups
• Serves: 10

ingredients

• 2 onions, chopped
• 2 large tomatoes, chopped
• 1 yellow bell pepper, chopped
• 4 garlic cloves, coarsely chopped
• 12 small corn tortillas
• 1⁄2 tablespoon garlic salt
• 10 cups chicken stock, fat free and low sodium
• 2 lbs chicken breasts, cooked and cut into small bite sizes
• 1 cup cilantro (bunch)
• 1 cup warm water
• 1⁄4 cup cornstarch
• 1⁄2 cup sour cream

directions

1. Preheat oven to 400 degrees. Spray 6 of the tortillas with spray canola oil and sprinkle with garlic salt. Bake 8-10 minutes or until crisp. Let cool and then cut into wedges or crumble.
2. While tortillas are crisping: Place onions, tomatoes, pepper and garlic into food processor with metal blades and process until well chopped.
3. Place processed vegetables into large saucepan/stock pan and saute over medium-high heat until tender, about 5 minutes.
4. Add chicken stock, chicken and garlic salt to vegetables and cook until flavors are well merged, about 10-15 minutes.
5. Bring soup to a boil. Cut remaining 6 corn tortillas into small strips. I cut my tortillas in half and then cut 1/4 inch strips.
6. Combine warm water and corn starch and add to soup, stirring until well blended. (used to thicken to a "stoup" consistency) - optional. You may omit this direction and have a "brothy" soup.
7. Serve in bowls with crispy tortilla strips on top and a dollop of sour cream. (I use fat free!).
8. Could leave out chicken and have a nice 1st course or add corn and black beans and have a nice hearty winter soup! Would be excellent with quesadillas on the side too!