"Very Good, Jodi"

Thought you might like to try this. This is part of what I served for dinner when I had the whole family over. It’s from a Weight Watches® recipe from 1996. I usually makes enough for 20+. Just habit on my part. And the soup freezes well!

Tex-Mex Tortilla Soup (for 6)

Four 6” corn tortillas, sliced into ½” strips
2 tps. corn oil
¼ tsp ground cumin
1 C. chopped onion
1 C. chopped celery
¾ C. chopped green bell peppers
2 C. low-sodium chicken broth
1 C. low-sodium beef broth
8 oz. Drained rinsed black beans
1 C. canned chopped tomatoes with green chiles, or ¾ C. canned crushed tomatoes + 2 Tbls. Chopped green chiles.
1 C. corn kernels
½ medium avocado, cubed
1 ½ oz. Sharp cheddar cheese, shredded
Chopped cilantro, to garnish
Limes wedges, to garnish

1. Preheat over to 300 F.
2. Arrange tortilla strips on baking tray, bake, turning occasionally, until crisp, 10-15 min. Set aside.
3. Meanwhile, place large nonstick saucepan over medium-head 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, 30 seconds. Add onion, celery and bell pepper; cook, stirring occasionally, until onion is tender, about 10 minutes. Add chicken and beef broths, beans, tomatoes with chiles, and corn; reduce heat to low, cover and simmer 10 minutes.
4. To serve, divide the tortilla strips into 6 soup bowls. Add 1 ½ C of soup to each and top each with one sixth of the avocado and cheese. Sprinkle with cilantro and serve with lime wedges.
Serving (about 2 cups) 216 cal.

I add cooked chicken. Usually one from Costco.