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Corn Tortilla Soup

http://www.eatingwell.com/recipes/corn_tortilla_soup.html

From EatingWell:  November 1997

This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 4 cups reduced-sodium chicken broth
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 4 corn tortillas, toasted and cut into 1/4-inch strips
• Salt & freshly ground pepper, to taste
• Chopped fresh cilantro
• Lime wedges

Preparation

1. Combine broth, garlic and ground cumin in a saucepan; bring to a simmer and cook for 5 minutes. Add tortillas strips; simmer for 5 minutes longer. Season to taste with salt, pepper and cilantro. Serve with lime wedges.

Nutrition

Per serving : 84 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 5 mg Cholesterol; 13 g Carbohydrates; 6 g Protein; 2 g Fiber; 225 mg Sodium; 51 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch