2 (10-inch) flour tortillas, cut in 2-1/2 x 1/4-inch strips

1 T. butter

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, finely chopped

1 tsp. ground cumin

2 cans (14-1/2 oz. each) chicken or vegetable stock

1 can (14 1/2 oz.) diced tomatoes

1 T. fresh lime juice

1/2 C. shredded Jack cheese

2 T. chopped fresh cilantro

 

Toss butter and tortilla strips. Place on baking sheet. Bake at 350° for 5 to 7 minutes tossing occasionally until lightly browned. In saucepan with butter, cook onion, pepper, garlic and cumin. Cook until onion is softened. Add broth and tomatoes. Cook about 5 minutes until mixture begins to boil. Reduce heat and add 10 tortilla strips. Cook 15 minutes. Stir in lime juice. Blend soup until smooth. To serve, top each portion with tortilla strips shredded cheese and cilantro.

 

Yield:

Calories:

Fat:

Fiber: