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1
Preheat the oven to 350F.
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2
Lightly spray one side of the tortillas with cooking spray.
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3
Sprinkle with 1/4 teaspoon chili powder.
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4
Pour a small amount of water into 8 cups of a 12-cup muffin tin (to keep them from burning or warping).
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5
Hold one tortilla half with the cut side down and wrap it in one of the remaining muffin cups, curving the tortilla slightly to fit and frame a bottomless cup.
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6
Repeat with the remaining tortilla halves.
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7
Bake for 5 minutes, or until crisp.
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8
Remove the muffin pan from the oven, leaving the tortillas in the muffin cups.
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9
Set aside.
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10
Meanwhile, in a large stockpot, melt the margarine over medium-high heat, swirling to coat the bottom.
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11
Stir in the onion, carrot, and pepper.
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12
Cook for about 3 minutes, or until tender, stirring occasionally.
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13
Stir in the remaining ingredients except the Cheddar.
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14
Increase the heat to high and bring to a boil.
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15
Reduce the heat and simmer for 10 minutes, stirring occasionally.
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16
Ladle the soup into bowls.
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17
Stand a tortilla half in each bowl.
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18
Sprinkle the soup with the Cheddar.
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19
(Per Serving)
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20
Calories: 167
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21
Total Fat: 2.5g
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22
Saturated: 0.0g
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23
Trans: 0.0g
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24
Polyunsaturated: 0.5g
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25
Monounsaturated: 1.0g
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26
Cholesterol: 31mg
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27
Sodium: 200mg
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28
Carbohydrates: 19g
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29
Fiber: 4g
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30
Sugars: 9g
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31
Protein: 17g
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32
Dietary Exchanges
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33
1/2 Starch
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34
2 Vegetable
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35
2 Very Lean Meat
