Tortilla Soup

Recipe Brought to you by FoodFit
This recipe serves: 8
Preparation time: 15 minutes
Cooking time: 1 hour

For the soup:
5 cloves garlic, peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt
freshly ground black pepper
8 cups low-sodium chicken broth
1 dried chipotle pepper, stemmed and seeded (optional)
3/4 pound tortilla chips

Optional garnishes:
1 bunch (1/2 cup) fresh cilantro leaves
1 avocado, peeled, seeded and roughly chopped
1/2 cup reduced-fat sour cream
2 limes, cut in wedges

Puree the garlic and tomatoes in a blender until smooth. Heat the olive
oil in a large stockpot over low heat. Add the onion, salt and pepper and
cook, stirring frequently, until pale brown and caramelized, about 10
minutes. Stir in the tomato puree and cook 10 minutes longer, stirring
frequently. Pour in the chicken stock and add the chipotle chile (if
desired). Bring to a boil, reduce to a simmer, and cook, uncovered, for 20
minutes. Stir in the tortilla chips and cook 10 minutes longer, until the
chips soften. Remove and discard the chile. Serve hot, with cilantro,
avocado, sour cream, lime wedges and some extra crisp, fried tortilla
chips for adding at the table.

Nutrition Facts Serving size: about 1 cup Calories 217 Total Fat 10 g
Saturated Fat 2 g Protein 9 g Total Carbohydrate 39 g Dietary Fiber 2 g
Sodium 547 mg Percent Calories from Fat 32% Percent Calories from Protein
13% Percent Calories from Carbohydrate 55%


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