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Mexican Tortilla Soup

Serves: 8
Total Calories: 472

Ingredients

2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 tablespoon cumin
1 teaspoon cayenne pepper
1 quart low-sodium chicken broth
1 (15-ounce) can whole tomato, drained and coarsely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup yellow corn
6 corn tortillas
8 tablespoons shredded low-fat Cheddar cheese (optional)

Directions:

1. In a large saucepan, sauté the onion and garlic in the oil for 5 minutes.

2. Add the cilantro, cumin, and cayenne pepper sauté for 3 more minutes. Add remaining ingredients except the tortillas and optional cheese. Bring to a boil cover and let simmer for 30 minutes.

3. Cut each tortilla into about 10 strips. Place the strips on a cookie sheet and bake for 5-6 minutes at 350 degrees until slightly browned and toasted. Remove from the oven.

4. To serve the soup, place strips of tortilla into each bowl. Ladle the soup on top of the tortilla strips. Top with cheese if desired.

EXCHANGES
1 Starch
1 Vegetable
(1/2 Fat) Values in parentheses indicate use of optional cheese.

NUTRITION FACTS
Calories 113 (133)
Calories from Fat 24 (36)
Total Fat 3 (4) grams
Saturated Fat 1 (1) gram
Cholesterol 1 (6) milligram
Sodium 190 (243) milligrams
Total Carbohydrate 20 (21) grams
Dietary Fiber 4 (4) grams
Sugars 5 (5) grams
Protein 4 (6) grams

Nutritional Facts:

Serves: 8
Total Calories: 472
Calories from Fat: 56

This Mexican Tortilla Soup recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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