Turkey Tortilla Soup

Preparation

1. Step 1

   Preheat the oven to 350°F.

   Step 2

   Lightly spray one side of the tortillas with cooking spray. Sprinkle with 1/4 teaspoon chili powder. Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping). Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a “bottomless” cup. Repeat with the remaining tortilla halves.

   Step 3

   Bake for 5 minutes, or until crisp. Remove the muffin pan from the oven, leaving the tortillas in the muffin cups. Set aside.

   Step 4

   Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom. Stir in the onion, carrot, and pepper. Cook for about 3 minutes, or until tender, stirring occasionally.

   Step 5

   Stir in the remaining ingredients except the Cheddar. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.

   Step 6

   Ladle the soup into bowls. Stand a tortilla half in each bowl. Sprinkle the soup with the Cheddar.

2. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 167

   Step 9

   Total Fat: 2.5g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.0g

   Step 14

   Cholesterol: 31mg

   Step 15

   Sodium: 200mg

   Step 16

   Carbohydrates: 19g

   Step 17

   Fiber: 4g

   Step 18

   Sugars: 9g

   Step 19

   Protein: 17g

   Step 20

   Dietary Exchanges

   Step 21

   1/2 Starch

   Step 22

   2 Vegetable

   Step 23

   2 Very Lean Meat