2 teaspoon olive oil
4 corn tortillas (cut in 2 in strips)
1 teaspoon olive oil (I know! This is redundant. Stick with me though ok? We'll get through this.)
1 medium onion, chopped
28 oz of ready-to-serve vegetable broth
4 chopped tomatos
1 chopped pepper
1 Tablespoon lime juice
Salt to taste
1 teaspoon chili powder
1 teaspoon cumin
2 cloves of garlic, pressed (or chopped if your budget doesn't allow a garlic press)
1 Tablespoon chopped fresh parsley (well you don't really need this...)
(Do you see that pepper? Doesn't it look spicy? It wasn't. That's why I had to add chili powder. If you have a spicy pepper, lay off the chili powder unless you are some spice freak and then go ahead and burn your mouth. But don't say I didn't warn you!)
1. Heat 2 teaspoons of oil in 2-quart saucepan over medium-high heat. (see, here's the first use of olive oil.) Cook tortilla strips for 30-60 seconds, stirring occasionally, until crisp. Remove and drain on paper towels.
2. Add 1 teaspoon of oil (LOOK! There's the second use of oil! It's like magic!) and the onion and garlic to the saucepan. Cook over medium-high heat until onion is tender. Stir at the commercial breaks.
3. Stir in broth, tomatoes, salt, chili powder and cumin. Heat to a boiling and reduce heat to low. Simmer uncovered for 20 minutes.
4. Keep simmering.
5. Stir in lime juice. Serve with tortilla strips and lots of cheese. Garnish with parsley.
6. Burn hand carrying bowl.
7. Eat soup and almost throw up. Get bowl without parsley and enjoy the soup. Yum!
I got the starting point for this recipe out of Betty Crocker's Vegetarian Cooking. The only thing I would do to change it would be to add beans and corn. Enjoy!