Bonus H3 Recipe: Tucson Tortilla Soup

If you are like us here in the South - you are experiencing lots of cold weather!  Yesterday's lunch was accompanied by a crowd-pleasing favorite, Tucson Tortilla Soup.  A soup perfect for warming up on a wintry day and also pairs great with your favorite mexican-inspired dish.  Enjoy!



INGREDIENTS:

1 ½ tsp.           Olive oil

½ each            Onion, diced large

1 ½ tsp.           Minced garlic

16 oz.              Diced tomatoes with their juices ½ cup Vegetable stock or broth

½ cup              Green chilies, diced

3/8 tsp             Baking soda

2 Tbsp.            Fresh cilantro, chopped ¾ tsp. Dried oregano

¼ cup              Fat free half and half

1 cup               Skim milk

3 each             Corn tortillas, cut into thin strips and oven baked

1 oz.                2 % Sharp cheddar cheese

PREPARATION:

• In a medium pot, heat olive oil


• Add onions and garlic and sauté until lightly browned


• Add tomatoes, chilies, and stock to the pot and bring it to a simmer


• Stir in baking soda and let foam 4-5 minutes (this step is important - make sure it foams for 4-5 minutes)


• When foam subsides, stir in half and half and skim milk.


• Garnish with a pinch of cheddar cheese and tortilla chips.


• Serve and enjoy!

Number of servings: 5
Serving size: 1 cup
Calories: 96
Fat grams: 3.5