![[NEW] Texmex Tomato Soup](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126802301.jpg)
Ingredients
- 2 (6") corn tortillas
- 1 tsp. canola oil
- 1 cup chopped onion
- 3 cloves garlic, minced 1 jalapeño pepper, seeded and finely chopped
- 1 tsp. cumin ¾ tsp. oregano
- 4 cups low-sodium vegetable broth 2 (14.
- 5 oz.) cans no-salt-added diced tomatoes, undrained ¼ cup lime juice ¼ cup reduced-fat sour cream
- 2 Tbsp. chopped fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat the oven to 375ºF.
- Lightly spray both sides of each tortilla with cooking spray. Slice into strips, arrange on a baking sheet, and bake until crisp and golden (10-12 minutes). Remove from oven and set aside.
- While tortilla strips bake, heat the canola oil in a large, heavy-bottomed pot over medium heat. Sauté onion until soft and translucent (4-5 minutes). Add garlic, jalapeño, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes with their juice, bring to a boil, and reduce the heat to low. Simmer until veggies are tender (10-15 minutes). Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender to reach desired textured. Serve the soup topped with baked tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
