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Cilantro-Lime Soup

Yield 10 (1-cup) servings.

Ingredients

  • 1 teaspoon olive oil
  • 1 medium-size yellow onion, peeled and quartered
  • 4 cloves garlic, chopped
  • 8 cups canned no-salt-added chicken broth, undiluted
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice
  • 2 teaspoons red chile powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 (6-inch) corn tortillas, cut into 1/4-inch strips
  • Vegetable cooking spray
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 64
  • caloriesfromfat 13 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.7 g
  • carbohydrate 11.1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 88 mg
  • calcium 0.0 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat until hot. Add onion and garlic; saute until tender. Add broth and next 7 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes.

  2. Place tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Set aside to cool.

  3. Stir cilantro into hot broth mixture. To serve, ladle soup into individual bowls, and top evenly with tortilla strips.

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