Serves: 6
Total Calories: 72

1/4 cup onion chopped
1 tablespoon vegetable oil or olive oil
1 clove garlic minced
1 (16-ounce) can tomato peeled
1 (10 1/2-ounce) can beef broth double-strength
3/4 cup vegetable juice
1/2 cup water
1 to 2 tablespoon picante sauce
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon cumin ground
1/2 teaspoon chili powder
2 corn tortillas 6-inch each
sour cream Dairy (about 3 tablespoons)

In a heavy 2-quart saucepan over medium heat, sauté onion in oil 5 minutes or until soft and golden. Add garlic cook and stir 1 minute. Remove from heat.

Place tomatoes with juice in a blender container cover and blend until puréed. Add tomatoes, broth, vegetable juice cocktail, water, picante sauce, sugar, Worcestershire sauce, cumin, and chili powder t o onion mixture. Return saucepan to heat. Bring to a boil reduce heat to low and simmer 15 minutes.

Cut tortillas into 1-inch strips, then into triangles. Stir into hot mixture and simmer 10 minutes.

Serve in small bowls or mugs and garnish each with about 1/2 tablespoon sour cream.

Nutritional Facts:

Serves: 6
Total Calories: 72
Calories from Fat: 22

More Recipes from the All-Occasion Appetizers Cookbook:
Chilled Avocado Soup
Lettuce And Pea Soup
Tortilla Soup