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20 minute dinner recipes

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Corn Tortilla Soup


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



  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.


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