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Name: Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 Inch Corn Tortillas, cut; 1/2 Green Pepper, chopped; 2 Tomatoes; 1/2 sm Onion chopped; 1 tb Cilantro, freshly chopped; 1/4 c Low-Fat Monterey Jack; 1 Garlic minced; 2 c Chicken Stock

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INGREDIENTS

6 Inch Corn Tortillas, cut
1/2 Green Pepper, chopped
2 Tomatoes
1/2 sm Onion ; chopped
1 tb Cilantro, freshly chopped
1/4 c Low-Fat Monterey Jack
1 Garlic ; minced
2 c Chicken Stock

INSTRUCTIONS

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 = 1/2 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

NOTES

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Tortilla Soup

6 Inch Corn Tortillas, cut
1/2 Green Pepper, chopped
2 Tomatoes
1/2 sm Onion chopped
1 tb Cilantro, freshly chopped
1/4 c Low-Fat Monterey Jack
1 Garlic minced
2 c Chicken Stock

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 = 1/2 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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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 6 Servings

Calories: 86
Calories from Fat: 27 (31%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 7.8mg		2 %
Sodium 257.9mg		9 %
Potassium 301.7mg		8 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 7.9g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 86

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