-Cheese, freshly grated Bake tortilla strips in the oven at 160ºC for 5 to 7 minutes or until crisp. Puree tomatoes, onion, garlic and pepper in a food processor or blender. Bring stock to a boil in a 2 litre pot. Stir in the tomato puree and cilantro. Simmer on low heat for about 10 minutes. Stir half of the tortilla strips into the soup. Garnish with remaining tortilla strips and the cheese. Yield: 6 servings, 3 cups One Serving = half cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber:
1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg Exchange: half Starch/Bread 1 Vegetable