Tortilla-Beef Soup

• 1 large whole wheat tortilla
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 2 Tbsp. minced garlic
• 1 Tbsp. ground cumin
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
• 1 can (14 fl oz/398 mL) no-salt-added black beans, rinsed
• 1-1/4 cups 25%-less-sodium beef broth
• 1 cup shredded leftover cooked boneless beef pot roast
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro
• 1/4 cup shredded Cracker Barrel Light Cheddar Cheese

1. Heat oven to 400F.
2. Cut tortilla into 4 wedges, then into 1/4-inch-wide strips.
3. Spread onto baking sheet; spray with cooking spray.
4. Bake 7 to 8 min.
5. or until crisp.
6. Meanwhile, heat dressing in large saucepan on medium heat.
7. Add onions and garlic; cook 5 min.
8. or until onions are crisp-tender, stirring occasionally.
9. Add cumin; cook and stir 1 min.
10. Stir in all remaining ingredients except cilantro and cheese; bring to boil.
11. Simmer on medium-low heat 10 min., stirring occasionally.
12. Stir in cilantro.
13. Serve topped with tortilla strips and cheese.

whole wheat tortilla, italian dressing, onion, garlic, ground cumin, salt, salt, frozen corn, cilantro, shredded cracker barrel light cheddar cheese

Taken from www.kraftrecipes.com/recipes/tortilla-beef-soup-115410.aspx (may not work)