Corn Tortilla Soup
From EatingWell: November 1997
This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.
- 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
- 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
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 15 minutes or less
- Cinco de Mayo
- November 1997