Corn Tortilla Soup

Soup:
2 onions, peeled and quartered
2 tomatoes, cored and quartered
1 teaspoon vegetable oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon salt

Toppings:
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese
6 lime wedges

To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and saute 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes. Preheat oven to 350 degrees F. To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350` for 12 minutes or until tortilla strips are toasted. Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups soup, 1/4 cup chicken, about 3 tortilla strips.

CALORIES 165 (30% from fat); FAT 5.5g (sat 2.1g, mono 1.6g, poly 1.1g); PROTEIN 17g; CARB 12.6g; FIBER 2.20g; CHOL 41mg; IRON 1.50mg; SODIUM 608mg; CALC 118mg