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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 Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Nutrition

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Type of Dish
Main dish, Other
Soups/stews
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Publication
November 1997
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