Mexican Tomato Soup
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An old favorite, spiced up south-of-the-border style. Serve it with a tossed green salad and quesadillas made with lowfat Monterey Jack cheese for a healthful, fun meal. INGREDIENTS 2 corn tortillas 1 teaspoon corn oil 1 medium-size onion, chopped, about 1 cup 1 small jalapeno pepper, halved, seeded and chopped, wear rubber gloves 5 cloves garlic, finely chopped 1 tablespoon ground cumin 1/4 teaspoon ground hot red pepper, or to taste 1 can (7-ounces) plum tomatoes, drained and chopped, reserve liquid 2 quarts chicken broth 1 cup frozen corn Grated zest of 1 lime, green part of rind only Juice of 2 limes Salt, to taste, optional Additional limes, optional Chopped fresh cilantro or parsley, for garnish Cut the tortillas into tiny strips. Sauté the tortilla strips in the oil in a large, nonstick skillet over medium heat until the strips are golden and crisp, for about 3 to 4 minutes. Remove the tortilla strips from the skillet and set them aside. Add the onion, jalapeno pepper, garlic, cumin and ground hot pepper to the skillet, and sauté for 3 to 5 minutes. Add the tomatoes and cook for 3 minutes. Add the tomato liquid and the broth, and bring the mixture to boiling. Lower the heat and simmer for 30 minutes. Stir in the corn, lime zest and lime juice, and simmer for 5 minutes more, or until the corn is cooked. Season with salt, if you wish, and additional lime juice if necessary. Garnish the soup with the tortilla strips and the cilantro or parsley. Makes 8 servings NUTRIENT VALUE PER SERVING - 100 calories, 4 g protein, 5 g fat, 16 g carbohydrate, 118 mg sodium, 0 mg cholesterol