Spicy tortilla soup

1 serving

Ingredients

Quantity Ingredient
1 small Onion, finely chopped
2-4 Cloves Garlic, minced
6 cups Chicken broth
2 cans Chopped tomatoes (14 oz. ea.)
1 can Chopped green chilis (4 oz.)
3 tablespoons Chopped fresh cilantro (coriander)
1/2-1 t Ground cumin
Salt and freshly ground black pepper, to taste
1 teaspoon Sugar
Juice of 2 limes
1/2-1 C Shredded cooked chicken OR
2 smalls Boneless, skinless uncooked chicken breasts,
Chopped (optional)
1/2-1 C Shredded Monterey Jack cheese
1 cup Broken tortilla chips, lightly salted
Cilantro sprigs for garnish

Directions

In a 6-quart saucepan combine onion, garlic and broth. Bring to a boil. Reduce heat and simmer 10 minutes. Add all remaining ingredients except cheese, tortilla chips and cilantro sprigs. Stir mixture well, cover and simmer about 30 minutes more. If liquid cooks down too much, add water to bring up to 8 cups.When ready to serve, warm bowls and bring soup almost to a boil. Put heaping tablespoon cheese and a handful of chips in each bowl. Fill bowl with very hot soup. Arrange several sprigs of cilantro on top of each bowl of soup for garnish. Serve immediately. Yield: 8 cups. Note: Soup is best made with homemade broth of chicken cooked with herbs, onions, celery and carrots, but you can substitute reduced-salt canned broth.

Nutrients Per Serving: Calories 77, Protein 4g, Carbohydrates 6.2g, Total Fat 4.3g, Saturated Fat 1.1g, 50% of Calories, Cholesterol 14.7mg, Fiber 1.6g, Sodium 552mg. Exchanges: Vegetable ⅒, Bread 0.9, Fat ⅖. SOURCE:*Modern Maturity Magazine, January/February 1995 POSTED BY: Jim Bodle 2/95

Submitted By JIM BODLE On 02-01-95

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