Source: You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS (Cleveland Clinic Press; 2007) Used with permission.

A delicious soup with vegetables, Mexican spices, and toasty tortilla strips.

Servings

2 tsp olive oil
1 small onions , peeled and chopped
2 medium garlic cloves , peeled and minced
2 tsp chili powder
4 cup fat free reduced sodium chicken broth
14 oz canned unsalted diced tomatoes , drained
1 medium zucchini , trimmed and diced
1 cup frozen sweet corn kernels , thawed
3 Tortilla, corn, ready to bake, medium, 6", unsalted (soft)
0.33 cup low fat cheddar cheese, shredded

1 Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally. Add the chili powder and saute for 1 minute more.
2 Add the remaining ingredients, except the tortillas and cheese, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
3 Meanwhile, cut the tortillas into 1/2 inch strips. Place the strips on a baking sheet and bake in a preheated 350 degree F oven for 5 to 6 minutes until the tortillas are light browned.
4 To serve, place some of the tortilla strips in a cup or bowl. Ladle the soup over the tortillas and top with a sprinkling of cheese.

Add leftover shredded cooked chicken for an extra fiesta of flavor.