Tortilla Soup, 2 points+

Ingredients:

• 4 medium corn tortilla(s)
• 1/2 tsp garlic salt
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 2 medium fresh tomato(es), cored and chopped
• 1 average serrano chile(s)(average), cored, seeded and minced (use 1 chile)
• 1 medium yellow pepper(s), cored and chopped
• 3 cup(s) fat free chicken broth
• 2 Tbsp cilantro, minced
• 1/4 tsp table salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 400ºF.
2. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges.
3. Place on cookie sheet; bake until crisp, about 8 to 10 minutes.
4. Remove from oven and set aside.
5. (no)In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper.
6. Process until vegetables are finely chopped.
7. Coat a 3-quart pot with cooking spray.
8. Add vegetables; sauté until crisp-tender, about 5 minutes.
9. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes.
10. Stir in cilantro, salt and pepper.
11. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas.
12. Yields about 1 1/2 cups per serving.