Saute 1 diced onion, 2 minced garlic cloves, 1 minced jalapeno and 1 teaspoon ground cumin in a large pot with 1 tablespoon canola oil. Add the filling from a Taco Bell 1/2-Pound Combo Burrito, 4 cups low-sodium chicken broth and two 15-ounce cans no-salt diced tomatoes; season with dried oregano and salt and simmer 10 minutes. Meanwhile, toast the empty tortilla in a 350 degrees F oven until crisp. Stir 1/4 cup lime juice into the soup. Ladle into 4 bowls; garnish each with 1 tablespoon reduced-fat sour cream and some chopped cilantro. Crumble the toasted tortilla on top.
Per serving: Calories 270; Fat 12 g (Saturated 4 g); Cholesterol 20 mg; Sodium 860 mg; Carbohydrate 30 g; Fiber 6 g; Protein 13 g
Photograph by Kate Mathis
Recipe courtesy of Ellie Krieger for Food Network Magazine