salt, pepper, chili powder to taste
2 c. chicken broth
1/2 c. salsa fresca
Super quick, super easy. Low in fat. Uses a minimum of kitchen resources - all you need is a toaster oven and a microwave.
Use kitchen scissors or a knife to cut tortillas into thin strips, then cut the strips so that they're about 2 in. (5cm) long. Place on the toaster oven pan. Spray with nonstick. Sprinkle with Mexican seasonings of your choice - I used chili powder and salt and pepper. Toss to evenly distribute spices. Now, toast!
In a large bowl, pour 2 c. chicken broth. Add salsa fresca. Heat in microwave 1-2 minutes, until broth is piping hot. Now, for more bona fide tortilla soup, you'd use an immersion blender to smooth things out. This streamlined version skips that step. Ladle the salsa broth into serving bowls, then top with the toasted tortilla strips.
(If you're not counting fat grams, add a little shredded cheese for topping too.)
Ready in minutes. Serves 2.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday January 31st, 2007