lisalewis@firstplace
December 7th, 2006, 10:46 AM
Serves: 2
Exchanges: 1 1/2 breads, 1/2 meat, 1 vegetable, 1 fat
Ingredients:
3 6” flour tortillas, cut in 1/2” strips
1 4 oz. can whole tomatoes
1/2 small onion, chopped
1/2 clove garlic, chopped
2 cups chicken broth
1/4 tsp. salt
1 Tbsp. cilantro
2 Tbsp. Monterrey Jack cheese, shredded
Nonstick vegetable cooking spray
Directions:
Fry tortilla strips in heated skillet well coated with nonstick vegetable cooking spray. Puree tomatoes, onions, and garlic. Bring chicken broth to a boil in a 2-qt. saucepan. Stir in tomato puree, salt, and cilantro. Reduce heat and simmer for 10 minutes. Add half of the tortilla strips to soup. Garnish with cheese and remaining tortilla strips to serve.
Exchanges: 1 1/2 breads, 1/2 meat, 1 vegetable, 1 fat
Ingredients:
3 6” flour tortillas, cut in 1/2” strips
1 4 oz. can whole tomatoes
1/2 small onion, chopped
1/2 clove garlic, chopped
2 cups chicken broth
1/4 tsp. salt
1 Tbsp. cilantro
2 Tbsp. Monterrey Jack cheese, shredded
Nonstick vegetable cooking spray
Directions:
Fry tortilla strips in heated skillet well coated with nonstick vegetable cooking spray. Puree tomatoes, onions, and garlic. Bring chicken broth to a boil in a 2-qt. saucepan. Stir in tomato puree, salt, and cilantro. Reduce heat and simmer for 10 minutes. Add half of the tortilla strips to soup. Garnish with cheese and remaining tortilla strips to serve.