Corn Tortilla Soup

Corn Tortilla Soup

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From: EatingWell Magazine, November 1997

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups reduced-sodium chicken broth
  • 1 clove garlic, minced
  • ¼ teaspoon ground cumin
  • 4 corn tortillas, toasted and cut into ¼-inch strips
  • Salt & freshly ground pepper, to taste
  • Chopped fresh cilantro
  • Lime wedges


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  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 information

  • Per serving: 69 calories; 1 g fat(0 g sat); 2 g fiber; 12 g carbohydrates; 5 g protein; 8 mcg folate; 0 mg cholesterol; 1 g sugars; 2 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 1 mg iron; 638 mg sodium; 253 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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