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"The fresh lime and cilantro in this zesty treat remind me of warmer climates--a nice bonus on chilly days here in northern Michigan," writes Marianne Morgan from Traverse City. "I lightened up the original recipe by baking the tortilla strips rather than frying them."
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 221 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 757 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Originally published as Chicken Tortilla Soup in Light & Tasty June/July 2004, p57
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Reviewed on Nov. 30, 2011 by shecooksalot
It wasn't a bad recipe, it just didn't have enough flavor for me. This has more of a broth base and I think my personal preferance is toward a creamy based chicken tortilla soup.
Reviewed on Oct. 15, 2011 by dajs
Next time I make it I will consider adding coconut milk to kick up the flavor and give it a Jamaican edge.
Reviewed on Aug. 25, 2011 by teina1536
We love this recipe -I froze half of it and then added julienned red bell pepper and carrots and my husband loved it, I also added a little cubed chicken. We will fix this on a regular basis.
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