Tortilla Beef Soup

• 1 large whole wheat tortilla
• 14 cup kraft zesty Italian salad dressing
• 1 onion, chopped
• 2 tablespoons garlic, minced
• 1 tablespoon ground cumin
• 1 (796 ml) can diced tomatoes, undrained (no-salt added)
• 1 (398 ml) can black beans, rinsed (no-salt added)
• 1 14 cups beef broth, 25% less sodium
• 1 cup cooked boneless beef pot roast, shredded (leftovers)
• 12 cup frozen corn
• 14 cup cilantro, chopped
• 14 cup light cheddar cheese, shredded

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

whole wheat tortilla, salad dressing, onion, garlic, ground cumin, tomatoes, black beans, beef broth, corn, cilantro, cheddar cheese

Taken from www.food.com/recipe/tortilla-beef-soup-443503 (may not work)