One Great . . . Shortcut Soup

This idea popped up in the September issue of Everyday Food magazine: Use salsa as the base for a very fast soup.

1 corn tortilla
1 (16-ounce) jar salsa
1 3/4 cup low-sodium chicken broth
2 tablespoons heavy cream
Coarse salt and freshly ground pepper to taste
Diced avocado and fresh cilantro (optional)

Preheat oven to 400 degrees. Cut tortilla into thin strips, spread on a baking sheet and bake until crisp, about 8 minutes.

Combine salsa and chicken broth in a medium saucepan over medium-high heat. Bring to a boil.

Transfer to a blender with the heavy cream. Blend until smooth. (Be careful and vent the top of the blender so it doesn't splash.) Season to taste with salt and pepper. Divide between two bowls and top with the tortilla strips, avocado and cilantro.

Makes 2 servings. Per serving: 227 calories, 13g fat (5g saturated), 2g protein, 25g carbohydrate, 4g fiber.