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Toasted tortilla strips
give this soup its characteristic flavor and texture...
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1 tsp |
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olive oil |
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1 medium |
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onion,
chopped |
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1 medium |
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green bell
pepper, seeded and chopped |
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2 cloves |
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garlic,
minced |
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1 Tbs |
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chili powder |
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2 tsp |
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ground cumin |
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4 cups |
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low-sodium
chicken broth |
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14½ ounce |
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can stewed
tomatoes |
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1 Tbs |
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fresh lime
juice |
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2 tsp |
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grated lime
rind |
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8 drops |
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tabasco
sauce |
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¼ cup |
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chopped
fresh cilantro |
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Two 6-inch |
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corn
tortillas, cut into ½-inch strips |
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¼ cup |
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shredded
Monterey Jack cheese |
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1 |
Heat a large
nonstick saucepan over medium-high heat. Swirl in the
oil, then add the onion, bell pepper, and garlic. Cook,
stirring occasionally, until the vegetables are tender,
about 8 minutes. Add the chili powder and cumin; cook 1
minute. |
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2 |
Stir in the broth
and tomatoes; bring to a boil. Reduce the heat and
simmer, uncovered, 25 minutes. Remove from heat and stir
in lime juice and rind, tabasco and cilantro. |
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3 |
Meanwhile, spray a
large nonstick skillet with nonstick spray and set over
medium-high heat. Add tortilla strips and cook, turning
occasionally, until crisp and golden, about 5 minutes.
Stir the tortillas strips and Monterey Jack into the
soup. Serve at once. |
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Servings: 4 |
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Yield: 2 cups per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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168.49 |
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Calories From Fat (32%) |
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53.15 |
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% Daily Value |
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Total Fat
6.27g |
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10% |
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Saturated Fat 2.34g |
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12% |
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Cholesterol
7.34mg |
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2% |
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Sodium
402.46mg |
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17% |
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Potassium
652.34mg |
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19% |
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Carbohydrates
22.51g |
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8% |
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Dietary Fiber 3.83g |
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15% |
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Sugar 7.53g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
18.68g |
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Protein
9.70g |
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19% |
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WW Points 3
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Recipe Source |
| Weight
Watchers: Take Out Tonight |
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