RECIPE - Tortilla Soup

6 Corn Tortillas, cut into 1/2 inch strips
2 Tomatoes
1/2 Small Onion, chopped
1 Garlic Clove, minced
1/2 Green Pepper, chopped
2 c. Chicken Stock
1 T Cilantro, freshly chopped
1/2 c Low-Fat Monterey Jack Cheese, grated





Bake tortilla strips in the oven at 325 F for 5-7 minutes or until crisp.
Pure tomatoes, onion, garlic and pepper in a food processor or blender.
Bring stock to a boil in a 2 quart pot.  Stir i tomato puree and cilantro.
Simmer on low heat for about 10 minutes.  Stir half of the tortilla strips into the soup.
Garnish with remaining tortilla strips and the cheese
Yield: 6 servings, 3 cups.

So here is what I did differently:
1/2 yellow pepper because that's all I had at the time.  Tomatoes, onion and cilantro fresh from my GARDEN!  And instead of MontJack cheese, I had a Mexican blend.  ALSO... total cheat but it worked... I used Tortilla CHIPS instead of making my own.  I love salt so this was awesome for me!  Add salt and pepper and viola!  We ate it all... all "6" servings at once.  YUM!