Ingredients
1
tablespoon olive or canola oil
4
corn tortillas (5 or 6 inch), cut into 2 x 1/2-inch strips
1
medium onion, chopped (1/2 cup)
1
can (14 oz) reduced-sodium vegetable broth
1 1/2
cups water
1
can (10 oz) chopped tomatoes and green chiles, undrained
1
tablespoon lime juice
1
tablespoon chopped fresh cilantro or parsley
Preparation
In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.
