Tortilla Soup

Serving Size : 4
2 Points per Serving

4 medium corn tortillas
1/2 tsp garlic salt -- divided
1 small onion -- chopped
1 medium garlic clove -- minced
2 medium tomatoes -- cored and chopped
1 Serrano chile -- cored, seeded and minced
1 medium yellow pepper -- cored and chopped
3 cup fat-free chicken broth
2 Tbsp cilantro -- minced
1/4 tsp table salt
1/4 tsp black pepper

Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.

In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.

Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.

Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.