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

• 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

1. Preheat oven to 350u0b0.
2. In a soup pot, heat 1/2 cup beef stock; add onions and garlic and simmer, covered, 5 minutes.
3. Add zucchini, corn, tomatoes and remaining 4 1/2 cups broth; bring to a boil.
4. Reduce heat and simmer soup 20 to 25 minutes.
5. Add cilantro, hot sauce and chili powder to soup.
6. Adjust seasonings if desired. Cut each corn tortilla into 8 strips.
7. Spray lightly with nonstick vegetable spray and bake for 8 to 10 minutes or until golden. Remove and cool.
8. Serve 1 cup hot soup in bowl and garnish each serving with 3 tortilla strips and 2 tablespoons grated Cheddar cheese.

lowfat reduced sodium chicken broth, spanish onions, garlic, zucchini, frozen corn, italian canned tomatoes, cilantro, hot pepper sauce, chili powder, lowfat, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51723 (may not work)