Tortilla Soup
When Cathy Harrison of Vallecito, California, makes this soup, she often prepares her own flavored low-fat tortilla "chips" to use instead of soft tortilla strips in the soup and as garnish. She simply sprays corn tortillas with water, sprinkles them with chili powder, salt, and pepper, cuts them into 1/4-inch-wide strips (you can also create other shapes), and bakes them in a 350° oven until crisp, about 14 minutes.
Recipe by Sunset January 1997
