Tortilla Soup

* Exported from MasterCook *

TORTILLA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Low-cal
Vegetables Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Inch Corn Tortillas, cut
-into 1/2-inch strips
2 Tomatoes
1/2 sm Onion, chopped
1 Garlic Clove, minced
1/2 Green Pepper, chopped
2 c Chicken Stock
1 tb Cilantro, freshly chopped
1/4 c Low-Fat Monterey Jack
-Cheese, freshly grated

Bake tortilla strips in the oven at 325 F for 5 to 7
minutes or until crisp.

Puree tomatoes, onion, garlic and pepper in a food
processor or blender.

Bring stock to a boil in a 2-quart pot. Stir in the
tomato puree and cilantro.

Simmer on low heat for about 10 minutes.

Stir half of the tortilla strips into the soup.

Garnish with remaining tortilla strips and the cheese.

Yield: 6 servings, 3 cups

One Serving ñ/2 cup Calories: 71 Protein: 4 g Fat: 3
g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg
Sodium: 313 mg Potassium: 210 mg

Exchange: 1/2 Starch/Bread 1 Vegetable

Source: "The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook," by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown



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