*  Exported from  MasterCook  *
 
                               TORTILLA SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Low-cal
                 Vegetables                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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 ñ/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
  
 
 
                    - - - - - - - - - - - - - - - - - -