Tortilla Soup (Ww)

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.)

• Ready In: 30 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2 (6 inch)  corn tortillas, cut into 1/4-inch strips
• 1  medium onion, diced
• 1  tablespoon chili powder
• 1  teaspoon cumin, ground
• 46  ounces  spicy hot V8
• 2  tablespoons red wine vinegar

Directions

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.