Tortilla Soup

1 TBLSP Olive Oil

1 large Onion, chopped
1 Poblano Pepper, Chopped

3 Cloves Garlic, chopped

4 cups organic fat free Chicken Stock

1 14oz can Diced Tomatoes
1 15.5 oz can of black or red Beans

1 4oz can Green Chilies
1 Cup Corn

1 tsp Salt

1 pinch fresh ground pepper

2 tsp Cumin

2 TBLSP Chili powder

1 Jalapeno, partially seeded and diced

1 14 oz cans black beans

4 Corn Tortillas

A squeeze of  fresh Lime

Fresh Cilantro (optional)

Heat a soup pot over medium-low heat. Add the oil.

Saute the onions and garlic until the onions are translucent, about 10 minutes.

  

Add the rest of the ingredients 

Bring to a boil, then lower the heat and simmer for 1 hour.

In the meantime, brush or spray the flour tortillas with a little olive oil and cut into strips. Place on a cookie sheet and bake in a 357 degree oven for 8-10 minutes or until crispy and set aside.

Ladle the soup into bowls and garnish with the tortilla strips and Cilantro if using. Squeeze in the lime and enjoy!

4 Servings
3 grams Unsaturated Fat per serving