Corn Tortilla Soup
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.