• SERVES: 4
  • Prep Time: 15 min
  • Cook Time: 15 min
Nutrition facts
Nutrition information 1 serving
  • Calories: 60
  • Calories from Fat: 10
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Total Carbs: 9g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 3g
  • Calcium: 4%
  • Iron: 6%
  • Vitamin C: 25%
  • Vitamin A: 15%

30-Minute Tortilla Soup

INGREDIENTS

  • 1 corn tortilla
  • 2 tsp. I Can't Believe It's Not Butter!® Spread
  • 1 cup finely chopped onion
  • 2 tsp. chili powder
  • 2 cloves garlic
  • 3 cups reduced sodium chicken broth
  • 1 can (14.5 oz.) no salt added diced tomatoes
  • 2 Tbsp. lime juice
  • 2 Tbsp. nonfat plain Greek yogurt , strained (optional)
  • 2 Tbsp. chopped fresh cilantro (optional)

INSTRUCTIONS

  1. Preheat oven to 400°. Cut tortilla in half, then cut into 1/4-inch-wide strips. Toast on cookie sheet until crunchy, about 8 minutes.
  2. Meanwhile, melt I Can't Believe It's Not Butter!® Spread in large saucepot over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Stir in chili powder and garlic and cook, stirring frequently, 2 minutes. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 2 minutes. Stir in lime juice.
  3. Garnish with yogurt, cilantro and tortilla strips.

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