Spicy Tortilla Soup Recipe

Ingredients

• 2 tbsp olive oil
• 1 large red onion, chopped
• 6 garlic cloves, minced
• 3 jalapeno peppers, seeded and chopped
• 1 tbsp cumin seed
• 1 cup frozen corn kernels
• 2 29 ounce cans vegetable broth
• 2 16 ounce cans kidney beans, rinsed and drained
• 1/3 cup chopped fresh cilantro, packed
• 1 cup shredded low-fat Monterey Jack cheese
• 6 corn tortillas
• cooking spray
• low-fat sour cream
• lime wedges

Instructions

1. Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, vegetable broth, beans and cilantro.
2. Reduce heat, cover and simmer for 10 minutes.
3. Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.
4. Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.