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THE DIABETIC NEWSLETTER by
The Diabetic Gourmet Magazine
http://diabeticgourmet.com

> > MEXICAN TORTILLA SOUP
> > Servings: 8
> >
> > INGREDIENTS
> > Nonstick cooking spray
> > 2 pounds boneless skinless chicken breasts,
> > cut into 1/2-inch strips
> > 4 cups diced carrots
> > 2 cups sliced celery
> > 1 cup chopped green bell pepper
> > 1 cup chopped onion (about 1 large)
> > 4 cloves garlic, minced
> > 1 teaspoon dried oregano leaves
> > 1/2 teaspoon ground cumin
> > 1 jalapeno pepper, sliced and seeded
> > 8 cups defatted low sodium chicken broth
> > 1 large tomato, seeded and chopped
> > 4 to 5 tablespoons lime juice
> > 2 (6-inch) corn tortillas, cut into 1/4-inch strips
> > Salt (optional)
> > 3 tablespoons finely chopped cilantro
> >
> > DIRECTIONS
> > 1. Preheat oven to 350 degrees F. Spray large nonstick
> > saucepan with cooking spray; heat over medium heat
> > until hot. Add chicken; cook and stir about 10 minutes
> > or until browned and no longer pink in center. Add
> > carrots, celery, bell pepper, onion, garlic, oregano,
> > cumin and jalapeno pepper; 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 and simmer, covered, 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 with
> > tortilla strips.
> >
> > Nutritional Information Per Serving:
> > Calories: 184; Fat: 3 grams; Carbohydrates: 16 grams;
> > Protein: 23 grams; Sodium: 132 mg; Cholesterol: 58mg
> > Exchanges: 2-1/2 Lean Meat; 2 Vegetable



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