Corn Tortilla Soup

November 1997

Your rating: None Average: 4.5 (2 votes)

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

Corn Tortilla Soup

Makes: 4 servings

Active Time:

Total Time:


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


  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.


Per serving: 84 calories; 1 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 13 g carbohydrates; 6 g protein; 2 g fiber; 225 mg sodium; 51 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch

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