Tortilla Soup

Ingredients
For the soup:
5 cloves garlic, peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt
freshly ground black pepper
8 cups low-sodium ... broth
1 dried chipotle pepper, stemmed and seeded (optional)
3/4 pound tortilla chips

Optional garnishes:
1 bunch (1/2 cup) fresh cilantro leaves
1 avocado, peeled, seeded and roughly chopped
1/2 cup reduced-fat sour cream
2 limes, cut in wedges

Cooking Instructions
1. Puree the garlic and tomatoes in a blender until smooth.

2. Heat the olive oil in a large stockpot over low heat.

3. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes.

4. Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

5. Pour in the ... stock and add the chipotle chile (if desired). Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.

6. Stir in the tortilla chips and cook 10 minutes longer, until the chips soften.

7. Remove and discard the chile.

8. Serve hot, with cilantro, avocado, sour cream, lime wedges and some extra crisp, fried tortilla chips for adding at the table.

This recipe serves: 8
Preparation time: 15 minutes
Cooking time: 1 hour

Tortilla Soup: Recipe by FoodFit

Tortilla Personal Pizza

If you’re not a fan of feta, dollops of ricotta cheese or slices of fresh mozzarella make luscious substitutions.

1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn

Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.

2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.

Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69

Tortilla Lasagna with Swiss Chard

Italy meets Mexico in this easy casserole made with corn tortillas instead of noodles. Recipe by Victoria Riccardi.

2 tsp. olive oil
1 lb. Swiss chard, stems and leaves separated, chopped
1 large onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced (about 4 tsp.)
4 1/2 cups tomato sauce, divided
1 1/2 cups fresh basil leaves
9 6-inch corn tortillas, divided
2 cups part-skim ricotta cheese
3 oz. part-skim mozzarella cheese, grated (about 1 cup)
3 Tbs. grated Romano cheese

1. Preheat oven to 375F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.

2. Combine 21/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.

3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side. (Serves 6).

TORTILLA LASAGNA WITH SWISS CHARD