Instructions: Heat oven to 375 degrees. Brush 1 tablespoon melted butter on both sides of each tortilla. Cut tortillas into 2 1/2- by 1/4-inch strips. Place on baking sheet. Bake for 5 to 7 minutes, stirring occasionally, or until light golden brown.

Meanwhile, melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeno, garlic and cumin. Cook over medium-high heat until onion is softened (3 to 4 minutes). Add broth and tomatoes. Continue cooking until mixture just comes to a boil (4 to 6 minutes).

Reduce heat to medium-low. Add 10 baked tortilla strips. Cover; cook, stirring occasionally, for 15 minutes. Stir in lime juice.

Place 2 cups soup in 5-cup blender container or food processor bowl. Cover; blend on Low until smooth (30 to 60 seconds). Repeat with remaining soup.

To serve, top soup with remaining tortilla strips, shredded cheese and cilantro.

This recipe yields 5 (1-cup) servings.

Comments: This is the perfect soup for a cold winters day. Traditionally, tortilla soup is made with fried corn tortillas. To make it healthier, this recipe uses fat free tortillas that are made crisp by baking.

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