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Tortilla Soup Recipe
Cooking Light magazine Jan/Feb 2001
2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. instant minced garlic
1 (15.75 oz) can fat-free, less sodium chicken broth
1 (15 oz) can kidney beans, rinsed and drained
1 cup shredded reduced-fat sharp cheddar cheese
30 fat free baked tortilla chips
Combine first 9 ingredients in large saucepan. Bring to a boil, cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips. Yield: 6 servings (calories 248/serving)
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