Beef & Fortilla Soup
|Sliced cooked beef eye round/Tenderloin roast||12 Ounce|
|Low sodium beef broth||4 Cup (64 tbs)|
|Chopped tomato||4 Cup (64 tbs)|
|Thinly sliced zucchini||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped onion||2 Tablespoon|
Preheat oven to 400°F.
Lightly sprinkle water on both sides of tortillas; cut each tortilla in half and then crosswise into 1/4-inch wide strips.
Spread in single layer on 15 x 10-inch jelly roll pan.
Bake 5-7 minutes, until crisp.
In 2-quart saucepan, bring broth to a boil.
Cut beef into 1/2 inch wide strips.
Place equal amounts of tortilla strips and beef in four individual soup bowls.
Ladle 1 cup hot liquid into each bowl.
Top with equal amounts of tomato, zucchini, cilantro and onion.