Best Spicy Tortilla Soup

By DIANETHORNTON

Ingredients

• 1 can (16 oz) BUSH'S® Kidney Beans, rinsed and drained
• 2 Tbsp olive oil
• 1 large red onion, chopped
• 6 cloves garlic, chopped
• 3 jalapeno peppers, seeded and chopped
• 1 Tbsp cumin seed
• 1 cup frozen corn kernels
• 2 canss (29 oz) low-sodium chicken broth
• 1/3 cup chopped fresh cilantro, packed
• 1 cup shredded low-fat Monterey Jack cheese
• 6 corn tortillas
• Cooking spray
• Low-fat sour cream
• Lime wedges

Preparation

Step 1

Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, chicken broth, kidney beans and cilantro. Reduce heat, cover and simmer for 10 minutes.
Heat oven to 450 degrees F. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.
Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.