MEXICAN MEATBALL AND SALSA SOUP

2 (6-inch) corn tortillas; cut into 20 1/4-inch strips

1/2 teaspoon vegetable oil

1/2 cup uncooked long-grain rice; divided

1 lb lean ground turkey meat

1 tablespoon dried parsley flakes

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

cooking spray

1/2 cup onion; chopped

1/2 cup celery; thinly sliced

1/4 cup carrot; thinly sliced

1 clove garlic; minced

2/3 cup salsa

1/2 cup water

2 (10 1/2 oz.) cans low-sodium chicken broth

1/2 cup frozen whole-kernel corn

1/2 cup reduced-fat Monterey Jack cheese; shredded

1. Preheat oven to 400 degrees.

2. Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jellyroll pan; bake for 10 minutes or until crisp and brown, stirring once. Set aside.

3. Combine 1/4 cup rice, ground turkey, parsley flakes, oregano, salt and pepper in a bowl; shape mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake in oven at 400 degrees for 10 minutes.

4. Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery and carrot; saute 4 minutes. Add garlic; saute 1 minute. Add salsa, water and broth; bring to a boil. Add 1/4 cup rice and meatballs; cover, reduce heat and simmer 20 minutes or until rice is tender and meatballs are done. Stir in corn; cook 1 minute or until thoroughly heated.

5. Spoon into bowls; sprinkle with cheese and tortilla strips.

Yields 4 servings (Serving size = 1 1/2 cups soup, 2 tablespoons cheese and 5 tortilla strips.)

CALORIES: 368; PROTEIN: 31g; FAT: 12g; CARBS: 38g; FIBER: 3g; CHOL: 81mg; IRON: 3mg; SODIUM: 679mg; CALC: 181mg.

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