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Mexican Tortilla Soup |
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Serves: 8 Print this RecipeServing size: 1 cup Strips of tortillas lace this spicy, hearty soup. 2 teaspoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chopped fresh cilantro 1 tablespoon cumin 1 teaspoon cayenne pepper 1 quart low-sodium chicken broth 1 (14 1/2-ounce) can whole tomatoes, drained and coarsely chopped 1 medium zucchini, sliced 1 medium yello squash, sliced 1 cup yellow corn 6 corn tortillas 8 tablespoons shredded low-fat cheddar cheese (optional) 1. In a large saucepan, saute the onion and garlic in the oil for 5 minutes. 2. Add the cilantro, cumin, and cayenne pepper; saute for 3 more minutes. Add remaining ingredients except the tortillas and optional cheese. Bring to a boil; cover and let simmer for 30 minutes. 3. Cut each tortilla into about 10 strips. Place the strips on a cookie sheet and bake for 5-6 minutes at 350 degrees until slightly browned and toasted. Remove from the oven. 4. To serve the soup, place strips of tortilla into each bowl. Ladle the soup on top of the tortilla strips. Top with cheese if desired. EXCHANGES Starch 1 Vegetable 1 (Fat) (1/2)* NUTRITION FACTS Calories 113 (133)[Calories from Fat 24 (36)] Total Fat 3 (4) grams Saturated Fat 1 (1) gram Cholesterol 1 (6) milligram Sodium 190 (243) milligrams Total Carbohydrate 20 (21) grams Dietary Fiber 4 (4) grams Sugars 5 (5) grams Protein 4 (6) grams *Values in parentheses indicate use of optional cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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