See Also: Mexican Tortilla Soup(recipes)
Mexican Tortilla Stack-Ups(recipes)
Tortilla Soup(recipes)
Tortilla Soup with Grouper(recipes)
Navy Vegetable Soup with Tortilla Crisps(recipes)
Mexican-style bean soup(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)
tortilla(dictionary)
Tortilla(recipes)
tortilla(dictionary)

Mexican Tortilla Soup (recipes)


Mexican Tortilla Soup

Yield: Makes 8 servings

Fresh cilantro is used extensively in Mexican cooking. Also called fresh coriander of Chinese parsley, this pungent herb is similar in appearance to flat-leaf parsely.





Ingredients:



Nonstick cooking spray

2pounds boneless skinless chicken breasts, cut into 1/2-inch strips

4cups diced carrots

2cups sliced celery

1cup chopped green bell pepper

1cup chopped onion

4cloves garlic, minced

1jalapeño pepper,* seeded and sliced

1teaspoon dried oregano leaves

1/2teaspoon ground cumin

8cups fat-free reduced-sodium chicken broth

1large tomato, seeded and chopped

4to 5 tablespoons lime juice

2(6-inch) corn tortillas, cut into 1/4-inch strips

Salt (optional)

3tablespoons finely chopped fresh cilantro









Preparation:





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









Nutritional Information:







Serving Size: 1-3/4 cups soup with tortilla strips







Sodium

132 mg







Protein

23 g







Fiber

4 g







Carbohydrate

16 g







Cholesterol

58 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

15 %







Calories

184









Dietary Exchange:







Meat

2-1/2







Vegetable

2