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Ingredients
- 2 (6-inch) corn tortillas cut into 20 1/4-inch strips
- 1/2 teaspoon vegetable oil
- 1/2 cup uncooked long-grain rice divided
- 1 pound ultra-lean ground beef
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1/2 cup chopped onion
- 1/2 cup thinly sliced celery
- 1/4 cup thinly sliced carrot
- 1 garlic clove minced
- 2/3 cup salsa
- 1/2 cup water
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 1/2 cup frozen whole-kernel corn
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Preparation
Step 1
Preheat oven to 400º .
Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jelly-roll pan; bake at 400º for 10 minutes or until crisp and brown, stirring once. Set aside.
Combine 1/4 cup rice, ground beef, and next 5 ingredients (beef through pepper) in a bowl; shape mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake at 400º for 10 minutes.
Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; sauté 4 minutes. Add garlic; sauté 1 minute. Add salsa, water, and broth; bring to a boil. Add 1/4 cup rice and meatballs; cover, reduce heat, and simmer 20 minutes or until rice is tender and meatballs are done. Stir in corn; cook 1 minute or until thoroughly heated.
Spoon into bowls; sprinkle with cheese and tortilla strips.
Serving Size: 1 1/2 cups soup, 2 tablespoons cheese, and 5 tortilla strips