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Tortilla Soup

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Tortilla Soup
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4
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Enjoy this delicious tortilla soup made with vegetables and garnished with cilantro – a wonderful dinner.

Ingredients

1
tablespoon olive or canola oil
4
corn tortillas (5 or 6 inch), cut into 2 x 1/2-inch strips
1
medium onion, chopped (1/2 cup)
1
can (14 oz) reduced-sodium vegetable broth
1 1/2
cups water
1
can (10 oz) chopped tomatoes and green chiles, undrained
1
tablespoon lime juice
1
tablespoon chopped fresh cilantro or parsley

Directions

  • 1 In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
  • 2 In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
  • 3 Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
  • 4 Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.
Tips  

Stale tortillas are never wasted by Mexican cooks and are used in many ways. Feel free to use your stale, or fresh, tortillas. Sliced and fried, they add a distinctive flavor to this tomato soup.

Chicken Tortilla Soup: Cut 2 boneless skinless chicken breasts (about 1/2 pound) into 3/4-inch pieces. Cook with the onion in step 2 for about 5 minutes or until chicken is no longer pink in center.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
250mg
7%
Total Carbohydrate
14g
5%
(
Dietary Fiber
2g
10%
,
Sugars
2g
)
Protein
2g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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