Ingredients:

Makes 8 (3/4-cup) servings, each containing approximately: 70 calories, 8 gm. carbohydrate, 2 gm. fat, 6 mg. cholesterol, 5 mg. protein, 375 mg. sodium, 1 gm. fiber

2 tsp. whole cumin seed
1/4-tsp. chili flakes
1/2-cup diced onion
1-1/4 tsp. minced garlic
2 tsp. canola oil
2/3-cup canned diced tomatoes
2 tsp. lime juice
3/4-tsp. salt
5-1/2 cups chicken stock
1/2-cup Pico de Gallo (see recipe)
1/2-cup shredded low-fat cheddar cheese
1 corn tortilla, thinly sliced, about 1 ounce
4 tsp. fresh, chopped cilantro

Directions:

1. Preheat oven to 350 degrees F.
   
2. Place whole cumin seed and tortilla strips on a small sheet pan.
   
3. Toast for 5 minutes. Cool.
   
4. Place cumin seed in a spice grinder and grind.
   
5. In a large saucepan, sauté onion and garlic in canola oil until onion is translucent.
   
6. Add spices and tomatoes, sauté briefly.
   
7. Add remaining ingredients and bring to a boil. Simmer for 10 minutes.
   
8. Remove from heat and cool slightly.
   
9. Place in a blender container and puree until smooth.
   
10. Pour through a fine mesh strainer and reserve liquid.
    
11. Return soup to saucepan and reheat.
    
12. Portion into 6 ounce servings and garnish with 1 tablespoon Pico de Gallo, 1 tablespoon cheddar cheese, 1/4-ounce corn tortilla strips and 1 teaspoon cilantro.