CELEBRATE THE FOODS OF MEXICO

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CELEBRATE THE FOODS OF MEXICO

May 5 is a big holiday north of the border Cinco de Mayo. It

celebrates the victory of poorly-trained and hugely-outnumbered

Mexican soldiers over the French at the Battle of Puebla on May 5, 1862.

In Mexico, Independence Day is a far bigger holiday, celebrated

on September 16, the day Mexico won independence from Spain.

But here in the States, Cinco de Mayo has become a day to

celebrate Latino culture. And in America, culture,

of course, means food.

Mexican cuisine is complex, with ancient roots. It goes far

beyond tacos and enchiladas. The Mexican table reflects influences

of the Aztecs and the Mayans as well as the Spanish and the French.

Mexican soups are a good way to start an exploration of the

cuisine as well as a good way to start a meal. They are so

versatile that, once you've made a basic version, your

creative spirit, plus whatever ingredients are on hand,

can spin dozens of variations on the theme.

In Mexico, the midday meal is usually the big meal of the day.

This meal often starts with a chicken broth-based soup full

of vegetables, herbs and spices. There are creamy corn soups,

seafood stews, chile soups and mushroom and pepper soups.

A chicken tortilla soup is a low-fat, high-flavor introduction

to the tastes of Mexico. It is filling, rich in nutrients and easy to make.

Garlic, scallions, green chiles, bay leaf, cumin, chili powder,

cilantro and lime juice give the soup a depth of flavor with

no added calories. Fat-free chicken broth provides a tasty

base with few calories. Baked tortilla chips and a dollop of

low-fat sour cream add a healthful, zesty garnish.

This recipe for tortilla soup is a good way to start a

celebration of Cinco de Mayo and the cuisine of Mexico.

TORTILLA SOUP

Makes 4 servings.

Ingredients

- 2 tsp. olive oil

- 2 cloves garlic, minced

- 3 scallions, sliced thin

- 2 cans (14.5 oz.) reduced-sodium, fat-free chicken broth

- 1 cup canned diced tomatoes with green chiles

- 1 cup frozen corn kernels

- 1 bay leaf

- 1/2 tsp. ground cumin

- 1/2 tsp. chili powder

- 12 oz. cooked chicken, cut in small pieces

- 1/4 cup fresh cilantro leaves, chopped

- 3 Tbsp. fresh lime juice

- Salt and freshly ground black pepper, to taste

- 1 cup baked tortilla chips, crumbled, for garnish

- Low-fat sour cream, for garnish

Directions

Heat oil in a large saucepan over medium heat.

Saute garlic and scallions until garlic begins to color.

Add broth, tomatoes, corn and spices and bring to a boil.

Reduce heat and simmer 5 minutes. Add the chicken and heat

until warmed through, about 5 minutes. Add cilantro and lime

juice. Stir and warm through. Season to taste with salt and pepper.

Ladle into soup bowls, sprinkle with crumbled tortilla chips

and add a dollop of sour cream in the center for garnish.

Nutritional Information Per Serving:

231 calories; 6 g. total fat; 1 g. saturated fat;

15 g. carbohydrate; 31 g. protein;

2 g. dietary fiber; 636 mg. sodium

You May Also Enjoy Reading:

Mexican Tomatillo Soup Shows Regional Flavor

http://diabeticgourmet.com/recipes/html/652.shtml

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar