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Toasty Tortilla-In-A-Cup Soup
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.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 213.0
Total Carbs 24.6 g
Dietary Fiber 3.0 g
Sugars 4.2 g
Total Fat 6.1 g
Saturated Fat 2.0 g
Unsaturated Fat 0.6 g
Potassium 208.8 mg
Protein 14.0 g
Sodium 724.3 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch
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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Ingredients Directions
  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.

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