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[taxwonk]

This tortilla soup recipe doesn't use tortillas to thicken the broth. They are jus used as a garnish when serving. This lowers the fat and carb content, and makes for a brighter broth. As an alternative, rice can be added instead of tortillas.

One large onion chopped;
Two poblano peppers;
Two cloves garlic, sliced or chopped;
Tbsp. tomato paste;
Juice of 2 limes;
Zest of one lime;
Two quarts low sodium, fat free chicken broth;
Two cups diced cooked chicken;
Two cups corn, frozen or roasted;
Eight corn tortillas, cut in strips and deep fried, or one package of corn tostada shells, broken into small pieces;
Reduced fat shredded cheddar cheese or Chihuahua cheese;
Ripe avocado

1. Roast the poblanos on an open flame or under broiler, turning frequently until skin is heavily blackened and blistered. Place peppers in paper bag and fold shut for ten minutes. After ten minutes, skin should peel away easily. Remove stem and seed, and chop peppers.

2. Sweat onions, peppers, and garlic in olive oil in a heavy soup pot or dutch oven. Add salt and pepper to taste.

3. Once onions and garlic are limp and cooked through, add tomato paste and cook a bit longer, mixing in tomato paste well with vegetables.

4. Add lime zest and juice, along with chicken broth. Check seasoning. Bring the soup base to a boil and then simmer for 30 minutes.

5. After 30 minutes, puree soup base with an immersion blender, or in batches in a blender, working carefully to avoid burning yourself.

6. Check seasoning, then add corn and chicken, simmer for another twenty minutes or until chicken and corn are warmed through.

7. Serve with tortilla strips and avocado as garnish.

Serves 4 with enough for seconds, or six as a first course.