| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Mexican |
Soups/stews, Low-cal, Vegetables, Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
|
Inch Corn Tortillas, cut into 1/2-inch strips |
| 2 |
|
Tomatoes |
| 1/2 |
sm |
Onion, chopped |
| 1 |
|
Garlic Clove, minced |
| 1/2 |
|
Green Pepper, chopped |
| 2 |
c |
Chicken Stock |
| 1 |
tb |
Cilantro, freshly chopped |
| 1/4 |
c |
Low-Fat Monterey Jack Cheese, freshly grated |
INSTRUCTIONS
Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until
crisp.
Puree tomatoes, onion, garlic and pepper in a food processor or blender.
Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and
cilantro.
Simmer on low heat for about 10 minutes.
Stir half of the tortilla strips into the soup.
Garnish with remaining tortilla strips and the cheese.
Yield: 6 servings, 3 cups
One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g
Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg
Exchange: 1/2 Starch/Bread 1 Vegetable
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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