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
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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.