cinmell--I got the Take Out Tonight cookbook at BJs a few months ago. They were selling several WW cookbooks. You can get them at meetings I think, or order online.
Here is the tortilla soup recipe.
Classic Tortilla Soup - 4 servings
Toasted tortilla strips give this soup its characteristic flavor and texture. For a protein boost (and an extra 3 points per serving) add 2 cups of leftover turkey to the soup during the last 5 minutes of cooking. (I guess chicken would add more points??)
1 tsp olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups low-sodium chicken broth
1 (14 1/2 oz.) can stewed tomatoes
1 Tbsp. fresh lime juice
2 tsp. grated lime rind
8 drops hot pepper sauce
1/4 cup chopped fresh cilantr
2 (6-inch) corn tortillas, cut into 1/2 inch strips
1/4 cup. shredded Monterey Jack cheese
1. Heat a large nonstick saucepan over medium-high heat. Swirl in th eoil, then add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chili powder and cumin; cook one minute.
2. Stir in the broth and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, 24 minutes. Remove from the heat and stir in the lime jice, lime rind, hots sauce, and cilantro.
3. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the tortilla strips and cook, turning occasionally, until crisp and golden, about 5 minutes. Stir the tortilla strips and Monterey Jack into the soup. Serve at once.
Per serving (2 cups): 163 cal; 6 g Fat, 2 g Sat Fat, 10 mg Chol; 378 mg Sod. 23 g. Carb, 4 g Fib, 8 g Prot; 155 mg Cal. Points: 3
****Wow, 2 cups is a big serving. I might have to make this. Usually the calorie count on 1 cup of soup is about 150 calories. This gives you a lot for low calories--that is unless you add the meat.
Yikes-a-mama!! 
