Tortilla Meatball Soup

serves 6 ( 1-½ c. = 8 points + )

• 2 jalepeno peppers
• 1 red bell pepper
• 2 c. frozen corn kernels, thawed
• 4 ( 6") corn tortillas, cut into ½ " strips
• ¾ tsp. salt
• 6 garlic cloves, minced
• ⅓ c. Panko Japanese bread crumbs
• 1 lb. lean ground beef ( at least 93% lean)
• 1 egg
• 1 chipotle chile, canned in adobo sauce, minced
• 2 c. chopped onion
• 2 c. cubed red potatoes
• 1 c. sliced carrot
• 3 c. fat-free chicken broth
• 2 c. water
• ¾ c. reduced-fat shredded cheddar cheese
• ½ c. chopped, fresh cilantro

Preheat broiler. Cut jalepenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet. Arrange corn on a baking sheet with peppers. Broil 4-6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalepenos and coarsely chop bell pepper. Set aside.


Place tortilla strips in a single layer on a baking sheet; lightly spray with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.


Combine ¼ tsp. salt, 1 garlic clove, Panko and next 3 ingredients ( through chipotle) in a large bowl. With moist hands, shape into 24 meatballs.


Place a Dutch oven or large pot over medium heat. Coat with cooking spray. Brown meatballs on all sides, Remove from pan ADd onion, potatoes, and carrot to pan. Saute for 5 minutes, stirring occasonally. Add remaining 5 garlic cloves, cook 1 minutes stirring constantly. Add peppers, broth and 2 c. water; bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are almost tender, stirring occasionally.


Return meatballs to pan. Add remaining ½ tsp. salt and corn; return to a simmer and cook for 10 minutes or until meatballs are done. Ladle 1-½ c. soup into each of 6 bowls; top each serving evenly with cheese, cilantro and tortilla strips.


adapted from Cooking Light