Corn Tortilla Soup Recipe

  • 4 cups reduced-sodium chicken broth
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 4 corn tortillas, toasted and cut into 1/4-inch strips
  • Salt and freshly ground pepper to taste
  • Chopped fresh cilantro
  • Lime wedges
  1. Combine broth, garlic and ground cumin in a saucepan; bring to a simmer and cook for 5 minutes. Add tortillas strips; simmer for 5 minutes longer. Season to taste with salt, pepper and cilantro. Serve with lime wedges.