Lactose-Free Cooking

Savory Soups

Tortilla Soup by Jan McCracken

Tortilla soup has become a favorite in restaurants. Add more hot sauce to this easy recipe for added zing.

Coat a medium, heavy-bottom saucepan with cooking spray. Place over medium heat until hot. Add onion, chilies, and garlic. Cook until onion is tender, stirring frequently.
Add water, tomato juice, tomato, bouillon granules, cumin, chili powder, Worcestershire sauce, pepper, and hot sauce, stirring well. Bring to a boil. Reduce heat, cover, and simmer one hour.
Cut tortillas into ½″ strips. Add to soup mixture. Cover and simmer 10 minutes.
Serve steaming hot. Sprinkle cheese over each. Garnish with a fresh cilantro sprig.

Calories: 133.69

Fat: 4.98 grams

Saturated Fat: 2.80 grams

Carbohydrates: 18.08 grams

Calcium: 169.03 mg

Lactose: 0.0 grams

Nonstick cooking spray

½ cup chopped onion

1 4-ounce can chopped green chilies, undrained

2 cloves garlic, crushed

3¾ cups water

1½ cups tomato juice

1 medium tomato, peeled and chopped

1 teaspoon beef-flavored bouillon granules

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

¼ teaspoon pepper

3 drops hot sauce or to taste

3 6″ corn tortillas

½ cup shredded Monterey Jack cheese

Fresh cilantro sprigs