Light Tortilla Soup

Tortilla Soup Light Tortilla SoupLarry takes me on some pretty interesting dates, like last week’s Laserium Beatles Show (remember the LA Griffith Observatory?  Now it’s in Hollywood).  As we left the theater, Larry noticed that Beso, Eva Longoria’s uber hip restaurant was across the street, so we stopped in for a wildly expensive glass of wine and some Beautiful People watching.  Surprisingly, prices on the bar food menu were reasonable; we didn’t eat but I took notes.

The $10 Eva’s Tortilla Soup reminded me of a recipe in my home binder.   Since Larry is Beautiful People to me, I could watch him eat my soup.  The recipe is from a January ‘07 Sunset Magazine; I cut it down from the original; the two of us don’t need 4 1/2 quarts.

Happily, this is a rather low-cal recipe to begin with, but I chose to lighten the Sunset version a bit more by baking the tortilla strips.  To keep my figure looking like Eva’s, no fried tortilla strips.  Ok, BIGGGG joke there, friends. But good soup here:

Tortilla Soup

Adapted from Sunset Magazine

  • 1 Tbsp. olive oil
  • 1/2 brown onion, minced
  • 1 clove garlic, minced
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. red chile flakes
  • 1/4 tsp. ground cumin
  • 4 cups low salt chicken broth or homemade stock (or two 14 oz. cans)
  • 1 can (14 oz.) diced no-salt tomatoes
  • Juice of 1 lime
  • 4 corn tortillas, cut into 1/4-inch thick strips
  • 2 cups cooked, shredded chicken
  • 1/4 cup chopped fresh cilantro
  • Additional toppings, as desired:  sour cream, shredded cheddar cheese, fresh avocado, limes, hot sauce, green onions

Heat olive oil in the bottom of a large pot over medium heat.  Add onions and cook until translucent, 5 to 7 minutes.  Stir in the garlic, salt, cumin and chile flakes, and cook 2 minutes.

Add broth, tomatoes and lime juice, increase heat to gentle simmer and cook 20 minutes.

Meanwhile, spray a baking sheet with non-stick spray, arrange the tortilla strips in a single layer and bake in a 375 degree F. oven until brown and crisp, 12 to 18 minutes.

Puree soup in a blender or with an immersion blender.  Return to heat, add chicken to soup and simmer for 5 minutes.  Serve hot with tortilla strips and your choice of toppings.  Makes 4 servings.

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