Serves: 4
Total Calories: 1,638
1. Sauté onions in butter. Add chiles and tomatoes. Cook 8-10 minutes.
2. Add cream cheese. Stir till melted. Add broth and remaining ingredients. Stir to incorporate but do not boil.
3. Slice tortillas into 1/2-inch strips. Heat 2 tablespoons oil in frying pan. Add strips to oil and fry until brown on both sides.
4. To serve, ladle soup into bowl. Top with fried tortilla strips, shredded Monterey Jack cheese, and diced onions.
This Tortilla Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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