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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

Tortilla Soup (Gluten Free)

Source: dLife

A traditional Mexican tortilla soup with tomatoes, basil, beans, and cilantro.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	114.5

Total Carbs	20.6 g

Dietary Fiber	5.9 g

Sugars	2.0 g

Total Fat	1.0 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	345.6 mg

Protein	5.6 g

Sodium	401.0 mg

Dietary Exchanges 1.0 Fat, 0.5 Vegetables, 0.0 Fruits, 1.1 Starch, 0.1 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

1.0
1 each olive oil cooking spray 1.0
1 pinch salt 2.0
2 each corn tortilla 2.0
2 each small onions 1.5
1 1/2 cup fresh chopped celery 1.0
1 each fresh tomatoes 0.5
0 1/2 tsp dried basil 0.5
0 1/2 tsp ground cumin 5.0
5 cup low sodium vegetable broth 15.5
15 1/2 oz canned pinto beans 2.0
2 tsp fresh cilantro 2.0
2 tsp fresh lime juice 1.0
1 pinch ground cayenne (red pepper)

Directions

Coat medium skillet with cooking spray. Arrange tortilla strips in pan and coat with cooking spray. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate.
Coat large saucepan with cooking spray. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes.
Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes.
Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired.
When ready to serve, arrange tortilla strips in bowls (if using) and ladle soup on top.