Total Time
Prep 15 mins
Cook 15 mins

WW points: 2 Toasted tortilla strips add crunch to this classic Mexican soup. (Note: Create your own version of this soup by adding cooked, cubed chicken breasts, diced cucumbers, cilantro or fat-free sour cream. Just remember to calculate the points.)

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.
  3. Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.
  4. Transfer onions to a large bowl and stir in vegetable juice and vinegar.
  5. Ladle soup into 4 bowls and serve with tortilla strips.