Both flavorful and filling, this soup recipe will warm you up in no time. From The 17 Day Diet Breakthrough Edition.
4 corn tortillas
Vegetable cooking spray
Pinch garlic salt
3 ripe tomatoes, chopped
2 cloves garlic, minced
½ onion, cut into chunks
1 medium Serrano chili, cored, seeded, and minced
6 cups fat-free chicken stock
2 tablespoons minced cilantro
Salt and freshly ground pepper
Preheat oven to 400 degrees. Spray each tortilla lightly with vegetable cooking spray. Sprinkle each with the garlic salt, then cut each into 6 wedges. Place the wedges on a cookie sheet that has been lightly coated with vegetable cooking spray. Bake the wedges until crisp, about 8 to 10 minutes. Remove from the oven and set aside.
Puree the tomatoes in a blender. Place the tomatoes, garlic, onion, chili, and chicken stock in a large saucepan or soup pot. Bring the mixture to a boil, then cook, covered, on low heat, for 45 minutes. Stir in cilantro, salt and pepper to taste.
Ladle the soup into 4 large bowls. Top each bowl with ¼ of the baked tortillas. Makes 4 large servings. Use on Cycles 3 to 4.
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