• 2 (6-inch) corn tortillas
• Olive oil cooking spray
• 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 small fresh jalapeno pepper, seeded and finely chopped
• 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

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.

Per Serving: 167 Calories; 3g Fat (16.4% calories from fat); trace Saturated Fat; 14g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 713mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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