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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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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- 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: 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
