Ingredients

　　3 2/3 cups chicken broth (two 14 1/2-ounce cans)

　　One 10-ounce can RO•TEL or diced tomatoes and chilies, liquid reserved

　　1 canned pickled jalapeño pepper, seeded, and chopped

　　1 clove garlic, mashed

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground coriander

　　Salt to taste

　　4 Finn Crisps, lightly crushed

　　1/4 cup chopped fresh cilantro

　　Combine the broth, tomatoes, jalapeño pepper, garlic, cumin, and coriander in a 2-quart saucepan. Bring to a low boil over medium-high heat. Reduce the heat to low and taste the soup, adding salt if necessary. Garnish servings with the crushed Finn Crisps and cilantro. Serve immediately.

　　Cooks' Note

　　All the zip of your favorite tortilla soup—but without the corn tortillas, which have a high-glycemic index. In lieu of the tortillas, crumble Finn Crisps, which are made from rye flour with sesame seeds, or your own favorite whole-grain cracker into the soup. For those who like things a little less spicy, cut down on the amount of pickled jalapeño you use (some brands pack quite a punch), and substitute regular canned tomatoes for the seasoned tomatoes.

　　Sugar Busters! Quick & Easy Cookbook