Tortilla Meatball Soup
2 jalapeno peppers
1 red bell pepper
2 cups of frozen corn, thawed
4 corn tortillas, cut into 1/4 inch strips
Cooking spray
3/4 teaspoon salt, divided
6 garlic cloves, minced and divided
1/3 cup panko crumbs
1 pound ground round
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon oil
1 red onion, chopped
2 cups cubed red potatoes
2 carrots, sliced into rounds
3 cups low sodium chicken broth
2 cups water
3/4 cup extra sharp cheddar cheese
chopped fresh cilantro for garnish
Preheat broiler.
Cut jalapenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 4 to 6 minutes or until blackened. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapenos, and coarsely chop bell pepper.
Place tortlla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown. Watch closely so the strips do not burn. Set aside.
Combine 1/4 teaspoon salt, 1 garlic clove, panko, ground round, egg and minced chipotle chile in a large bowl, and gently mix until just combines. Shape the meat mixture into small meatballs. I ended up with 28.
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; saute for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; saute 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining salt and the corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle soup into each of 6 bowls; top each serving with cheese, cilantro and tortilla strips. 380 Calories.