Corn Tortilla Soup

Name: Corn Tortilla Soup
Total time: 15 min
Ingredients: 4 cups reduced-sodium chicken broth; 1 clove garlic, minced; ¼ 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

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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

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Recipe Summary

total:

15 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

4 cups reduced-sodium chicken broth
1 clove garlic, minced
¼ 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

Directions

Step 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.

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Nutrition Facts

Per Serving:

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

Exchanges:

1 starch

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