Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 = 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

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