what's for dinner

i am typing with a massive band-aid on my left index finger. i cut myself while chopping cilantro for the following recipe. this handicap will no doubt make this entry tedious and time-consuming, but i believe it will all be worth it.

just to give you this:

CORN-TORTILLA SOUP

serves 4

1 tablespoon olive oil

1 onion, chopped

1 green bell pepper, seeded & chopped

1 garlic clove, chopped

2 (6-inch) corn tortillas, coarsely chopped

4 cups reduced-sodium chicken broth

1 (14.5 oz) can stewed tomatoes, with their juice

1 (10 oz) box frozen corn kernels

1 medium-large all purpose potato, peeled and cubed

1/4 cup chopped cilantro

heat the oil in large saucepan. saute the onion, bell pepper, and garlic until the onion is tender; about 5 minutes.

add the tortillas, broth, tomatoes, corn, and potato; bring to a boil. cover, reduce heat, and simmer until the vegetables are tender; about 10 minutes.

stir in cilantro.

[tip from the cookbook: for a more substantial soup, stir 3/4 pounds boneless skinless chicken breasts (cut into thin strips) into the soup to cook with the vegetables.]

notes: 

1. i did not have an onion. to add more to the soup, i added a small can of black beans (drained) along with the tortillas, broth, etc.

2. i did not peel the potato - the skin is the best part for you! 

3. i served with my signature (ha) cheese quesadillas, although baked tortilla chips of a dark green salad would also finish off the meal nicely.

oh, and did i mention that this is a weight-watchers recipe!? YAY!

per serving (1-3/4 cups)

228 calories _ 5g total fat _ 1 g sat. fat 

and no cholesterol!