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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Tortilla Soup

Source: Diabetic Cooking Magazine

Spicy, flavorful soup with crunchy tortilla strips.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	219.4

Total Carbs	15.2 g

Dietary Fiber	3.8 g

Sugars	5.3 g

Total Fat	2.4 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	544.8 mg

Protein	32.6 g

Sodium	623.9 mg

Dietary Exchanges 2.4 Fat, 2.0 Vegetables, 0.0 Fruits, 0.2 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350°F.
Spray large nonstick Dutch oven with cooking spray; heat over medium heat.
Add chicken and cook, stirring, about 10 minutes or until browned and no longer pink in center.
Add carrots, celery, bell pepper, onion, garlic, jalapeno pepper, oregano, and cumin, cook and stir over medium heat for 5 minutes.
Stir in chicken broth, tomato, and lime juice and bring to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes.
Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired.
Place on baking sheet and bake about 10 minutes or until browned and crisp, turning occasionally.
Stir cilantro into soup.
Ladle soup into bowls and top evenly with tortilla strips.