Serves: 6
Total Calories: 67
1. 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.
2. Place tomatoes with juice in a blender container cover and blend until puréed. Add tomatoes, broth, vegetable juice cocktail, water, picante sauce, splenda, Worcestershire sauce, cumin, and chili powder to onion mixture. Return saucepan to heat. Bring to a boil reduce heat to low and simmer 15 minutes.
3. Cut tortillas into 1-inch strips, then into triangles. Stir into hot mixture and simmer 10 minutes.
4. Serve in small bowls or mugs and garnish each with about 1/2 tablespoon sour cream.
This Tortilla Soup 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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