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

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997


Ingredient Checklist


Instructions Checklist
  • 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 Facts

69.2 calories; protein 4.7g 9% DV; carbohydrates 12g 4% DV; exchange other carbs 1; dietary fiber 1.6g 6% DV; sugars 0.8g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 2.1IU; vitamin c 1.2mg 2% DV; folate 8.4mcg 2% DV; calcium 22mg 2% DV; iron 0.7mg 4% DV; magnesium 20mg 7% DV; potassium 252.7mg 7% DV; sodium 638.2mg 26% DV; thiaminmg 3% DV.