If you want the comfort of tomato soup, but livelier, this recipe is for you. Spiced up with classic Mexican flavors and topped with crunchy tortillas, this spin on tomato soup is a fresh take on an old favorite.
Tip: If you don’t have an immersion blender, you can use a regular food processor or blender, but you need to either let the soup cool or work in very small batches with the vent covered only by a towel for safety.
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
Directions
- 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.
Nutrition Facts
4 servings per container
Serving Size 539 g
| Amount per serving | ||
|---|---|---|
| Calories | 155 | |
| % Daily Value* | ||
| Total Fat 4g | 5% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 5mg | 2% | |
| Sodium 175mg | 7% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 4.5g | 18% | |
| Total Sugars 8g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 10g | ||
| Protein 4g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 159.7mg | 10% | |
| Iron 2.3mg | 10% | |
| Potassium 580mg | 10% | |
| Vitamin A 202.7mcg | 25% | |
| Vitamin C 42.1mg | 45% | |
| Vitamin E 0.5mg | 6% | |
| Vitamin K 4.6mcg | 4% | |
| Thiamin 0.1mg | 0% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 0.6mg | 6% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 13.2mcg | 3% | |
| Vitamin B12 0.1mcg | 0% | |
| Biotin 1.7mcg | 6% | |
| Chloride 10mg | 0% | |
| Pantothenate 0.1mg | 0% | |
| Phosphorus 69.5mg | 6% | |
| Iodine 0.8mcg | 0% | |
| Magnesium 17.3mg | 4% | |
| Zinc 0.3mg | 0% | |
| Selenium 1.9mcg | 4% | |
| Copper 0.1mg | 10% | |
| Manganese 0.2mg | 4% | |
| Chromium 0mcg | 0% | |
| Molybdenum 2mcg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), No Salt Added Diced Tomatoes (tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Onion, Reduced Fat Sour Cream (cultured Pasteurized Grade A Milk And Cream, Contains Less Than 1% Of Pectin, Agar, Vitamin A Palmitate, Enzymes), Lime Juice, Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Jalapeno Pepper, Garlic, Canola Oil, Cilantro, Cumin, Oregano.
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