Tortilla Soup(Serves 8. Preparation :20. Cook :30. Total :50.) - cooking recipe

Ingredients

5 c. low-fat reduced sodium chicken broth or beef broth, defatted and divided
1 1/2 c. diced Spanish onions
2 cloves garlic, crushed
2 c. zucchini, diced
10 oz. frozen corn, defrosted
2 c. crushed Italian canned tomatoes
2 Tbsp. chopped cilantro
1 Tbsp. hot pepper sauce
1 Tbsp. chili powder
1 c. low-fat Cheddar cheese (Wisconsin), grated
3 (6-inch) corn tortillas

Preparation

Preheat oven to 350\u00b0.
In a soup pot, heat 1/2 cup beef stock; add onions and garlic and simmer, covered, 5 minutes.
Add zucchini, corn, tomatoes and remaining 4 1/2 cups broth; bring to a boil.
Reduce heat and simmer soup 20 to 25 minutes.
Add cilantro, hot sauce and chili powder to soup.
Adjust seasonings if desired. Cut each corn tortilla into 8 strips.
Spray lightly with nonstick vegetable spray and bake for 8 to 10 minutes or until golden. Remove and cool.
Serve 1 cup hot soup in bowl and garnish each serving with 3 tortilla strips and 2 tablespoons grated Cheddar cheese.