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Tortilla Soup

From Jane Stallings, R.D., Administrative Director, Santa Clarita Valley School Food Service Agency

Tasty, hot soup in the Tex-Mex tradition gets my kids going with good tomato taste and lots of good-for-you vitamins

  • 2 quarts water
  • 1 tablespoon concentrated chicken stock
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon dehydrated granulated garlic
  • 1/2 teaspoon black pepper
  • 1 cup carrot slices
  • 1 zucchini, sliced
  • 1 celery stalk, sliced
  • 1/2 cup diced onions
  • 1/2 small head cabbage, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup cooked and diced turkey or chicken
  • Tortilla chips or strips; for garnish
  • Grated cheese; for garnish

Combine water, chicken stock, seasonings, and fresh vegetables in large pot; heat to boiling and cook until tender. Add tomatoes and turkey. Heat to boiling. Ladle into soup bowls and garnish with tortilla strips and cheese.

Serves 12

Nutrition facts per serving: 60 cal (19% cal. from fat), 1g total fat (-0-g sat fat, <1g mono, <1g poly), 10mg chol., 135mg sodium, 8g carbo., 2g fiber, 4g pro. Daily Values: 70% vit. A, 40% vit. C, 6% calcium, 4% iron, 6% potassium.