Low Calorie Spicy Tomato Soup With Tortilla Strips

  • 4 cups chopped fresh tomatoes
  • 1 1/4 cups vegetable broth
  • 1 medium red onion, chopped fine
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 6 corn tortillas, cut into strips (use kitchen shears for extra ease)

Directions: Combine first five ingredients in the crock of your slow cooker and cook on low 7-8 hours or high 3-4 hours. Spray tortillas with non-stick spray and broil 3-4 minutes until crisp. Serve soup in bowls with tortilla strips on top. Serves 6.
Optional toppings (use as many as you choose): light sour cream, shredded reduced-fat Monterey Jack or hot pepper cheese, chopped black olives, avocado slices, shredded chicken.
Serve your spicy tomato soup as a starter for a Tex-Mex fiesta, or on its own with salad and corn on the cob.

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