Corn Tortilla Soup
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
Ingredients
Directions
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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.
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Nutrition Facts
Per Serving:
69 calories; 0.7 g total fat; 0.1 g saturated fat; 638 mg sodium. 253 mg potassium; 12 g carbohydrates; 1.6 g fiber; 1 g sugar; 4.7 g protein; 2 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 22 mg calcium; 1 mg iron; 20 mg magnesium;
Exchanges:
1 starch