Feeling spicy?

Oh mexican, how I adore you, let me count the ways.....or the calories, eeek! Did you know that going out for mexican can have you racking upwards to 2000 calories or more, in one sitting! Oh yes! But mexican food does not have to be out of your B-FIT4U lifestlyle. If you break the ingredients down, beans, cheese, lean meats, tortillas, tomatoes, avocadoes, veggies, mexican is healthy! It's just when they fry your entree and then cover it in more cheese and sour cream then you need in your lifetime, that's when the problem arrives. Not to mention if your eating more than a serving of those chips as you wait for your meal. So what is a B-fitter to do? Well, of course you can ask for the cheese and sour cream on the side, order entrees that are fresh and not fried, and choose lean meat choices like fish and chicken, and ask for a doggie bag for half your plate (restaurant portions are waaay more than a serving) AND when that chip bowl arrives, take a handful onto your plate, and no more. You can also get your mexican fix at home and enjoy this delicious authentic cuisin more often with this easy peeeezy DELICIOUS tortilla soup! Full of fresh veggies and those mexican spices you crave, it's heaven in a bowl! Arriba!!

DID YOU KNOW? Spicy food has been proven to boost your metabolism sending it in overdrive and helping you to boost more fat and calories, for a limited amount of time. PASS THE JALAPENOS, please!

Tomato Tortilla Soup (Ellie Krieger)

• 2 (6-inch) corn tortillas
• 1 tablespoon plus 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small jalapeno pepper, seeded and finely chopped (2 if you like it extra spicy!)
• 1 teaspoon ground cumin

• 3/4 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
• 1/4 cup fresh lime juice
• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro leaves
• PS. ADD some cooked chicken for an extra boost of protein, (pre-made rotisserie chicken at the grocery store will save you time and money!)

 

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg
Excellent Source of: Vitamin A, Vitamin C
Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein