Originally, we both thought that this soup would be boring. It doesn’t have any spices in it except salt and pepper, but it actually turned out really well. I didn’t intentionally plan a dinner without any meat in it and we were worried at the beginning that it wouldn’t be as filling as it would have been with meat in it, but it was just right and I don’t think that meat would have added anything to it. The corn tortillas really made the difference in this soup. You could definitely taste them and they thickened the broth a bit too. We’re having this again tomorrow for lunch and I’m really looking forward to it. Corn Tortilla Soup 4 servings – 4 WW Points each
Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, seeded and chopped 1 garlic clove, chopped 2 (6-inch) corn tortillas, coarsely chopped 4 cups reduced-sodium chicken broth 1 (14 1/2 oz) can stewed tomatoes, with their juice 1 (10 oz) box frozen corn kernels 1 medium-large all-purpose potato, peeled and cubed 1/2 cup chopped cilantro
Preparation Heat the oil in a large saucepan. Saute the onion, bell pepper, and garlic until the onion is tender, about 5 minutes. Add the tortillas, broth, tomatoes, corn and potato; bring to a boil. Cover and reduce the heat, and simmer until the vegetables are tender, about 10 minutes. Stir in the cilantro.