1. Preheat oven to 400ºF. 2. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool. 3. Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more. 4. Transfer onions to a large bowl and stir in vegetable juice and vinegar. 5. Ladle soup into 4 bowls and serve with tortilla strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
