Categories: Soups/stews, Diabetic, Vegetables, Mexican 
      Yield: 6 servings 
  
      6    Inch Corn Tortillas, cut          1/2    Green Pepper, chopped 
           -into 1/2-inch strips               2 c  Chicken Stock 
      2    Tomatoes                            1 tb Cilantro, freshly chopped 
    1/2 sm Onion, chopped                    1/4 c  Low-Fat Monterey Jack 
      1    Garlic Clove, minced                     -Cheese, freshly grated 
  
  Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until 
  crisp. 
   
  Puree tomatoes, onion, garlic and pepper in a food processor or blender. 
   
  Bring stock to a boil in a 2-quart pot.  Stir in the tomato puree and 
  cilantro. 
   
  Simmer on low heat for about 10 minutes. 
   
  Stir half of the tortilla strips into the soup. 
   
  Garnish with remaining tortilla strips and the cheese. 
   
  Yield: 6 servings, 3 cups 
   
  One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g 
  Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg 
   
  Exchange: 1/2 Starch/Bread 1 Vegetable 
   
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive 
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara 
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. 
   
  Shared by:  Norman R. Brown