Texmex Tomato Soup

Texmex Tomato Soup - 3 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (539 g)

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.

Nutritional analysis per serving: Calories 155; Total Fat 4g (5% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 5mg (2% DV); Sodium 175mg (7% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 10% DV; Iron 10% DV; Potassium 10% DV; Vitamin C 45% DV; Vitamin A 25% DV; Copper 10% DV.