Tuesday, August 12, 2008

Tomato-Tortilla Soup

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Tomato-Tortilla Soup
Categories:
Yield: 6 servings

4 c crushed tomatoes
1 1/4 c vegetable broth
2 md onions; finely chopped
3 cloves garlic; minced
2 dried cayenne peppers;
-minced, or 2 tsp.
-- crushed red pepper
-- flakes
1 tb dried parsley
6 corn tortillas; cut into
-3/4"
-- strips
1 c shredded monterey jack
-cheese; (4 oz.)

Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9
hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet,
and mix them with the olive oil spray. Broil them until they're crisp and
golden, about 5 min.

Divide the soup among 6 bowls, and top each serving with tortilla strips
and cheese.

Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod,
3.7 g fib Points: 4.5

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 228 Calories; 8g Fat (28.4% calories
from fat); 11g Protein; 33g Carbohydrate; 6g Dietary Fiber; 17mg
Cholesterol; 697mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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