This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal. Source: EatingWell Magazine, November 1997

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Nutrition Facts

69 calories; 0.7 g total fat; 638 mg sodium. 12 g carbohydrates; 4.7 g protein; Full Nutrition