Tortilla Soup

 

1

tablespoon olive or canola oil

4

corn tortillas (5 or 6 inch), cut into 2x1/2-inch strips

1

medium onion, chopped (1/2 cup)

1

can (14 oz) reduced-sodium vegetable broth

1 1/2

cups water

1

can (10 oz) chopped tomatoes and green chiles, undrained

1

tablespoon lime juice

1

tablespoon chopped fresh cilantro or parsley

• 1 In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
• 2 In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
• 3 Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
• 4 Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.