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Tortilla Soup

Ingredients:

3 T. olive oil
2 lg. onions (diced)
2 t. garlic (minced or chopped)
1 t. jalapeno peppers (chopped)
1 1/2 T. chili powder
1 t. oregano
2 t. cumin
8 T. McKay's Chicken-style Seasoning
8 c. water
24 corn tortillas (broken into small to medium pieces)
2 4.5-oz. cans green chilies (diced)
2 16-oz. cans pinto beans
4 c. tomatoes (canned, finely chopped, juice and all)
4 c. sweet corn (frozen)
3 T. lime jice
to taste salt

Directions:

In large pot combine olive oil, onions, garlic, and jalapeno peppers; saute over medium heat until onion is clear.
Add chili powder, oregano, cumin, chicken-style seasoning; saute 5 minutes, stirring frequently to avoid sticking.
Add water; stir; add rest of ingredients; bring to boil.
Reduce heat; simmer uncovered 30 minutes.

Yield: Eighteen 1-cup servings.

Nutritional information:

Per serving: calories: 107.5; fat: 1.5 grams; saturated fat: 0 grams; sodium: 21.5 milligrams; carbohydrates: 22 grams; dietary fiber: 4 grams; protein: 4 grams.

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Orange Almond Muffins
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Creamy Tomato Soy Soup

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The Micheff sisters

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