Tortilla soup #1

6 servings

Ingredients

Quantity Ingredient
6 Inch Corn Tortillas, cut into 1/2-inch strips
2 Tomatoes
½ small Onion, chopped
1 Garlic Clove, minced
½ Green Pepper, chopped
2 cups Chicken Stock
1 tablespoon Cilantro, freshly chopped
¼ cup Low-Fat Monterey Jack Cheese, freshly grated

Directions

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 = ½ 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: ½ 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

Submitted By MICHELLE BRUCE On 05-10-95

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