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Mexican Tortilla Soup
Source: Diabetic Cooking Magazine

Spicy, flavorful soup with crunchy tortilla strips.

Rating:
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

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 Vegetables , 1/2 Starch , 4 1/2 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
  1. Preheat oven to 350°F.
  2. Spray large nonstick Dutch oven with cooking spray; heat over medium heat.
  3. Add chicken and cook, stirring, about 10 minutes or until browned and no longer pink in center.
  4. Add carrots, celery, bell pepper, onion, garlic, jalapeno pepper, oregano, and cumin, cook and stir over medium heat for 5 minutes.
  5. Stir in chicken broth, tomato, and lime juice and bring to a boil.
  6. Reduce heat to low; cover and simmer 15 to 20 minutes.
  7. Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired.
  8. Place on baking sheet and bake about 10 minutes or until browned and crisp, turning occasionally.
  9. Stir cilantro into soup.
  10. Ladle soup into bowls and top evenly with tortilla strips.

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