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Soups & stews

Texmex Tomato Soup
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.
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
3/4 tsp. oregano
4 cups low-sodium vegetable broth
2 (14.5 oz.) cans no-salt-added diced tomatoes, undrained
1/4 cup lime juice
1/4 cup reduced-fat sour cream
2 Tbsp. chopped fresh cilantro
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Texmex Tomato Soup

Texmex Tomato Soup

Texmex Tomato Soup
Three Stars Guiding Stars
  • Servings:4 (538 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Preheat the oven to 375 degrees F.
2. 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.
3. While tortilla strips bake, heat the canola oil in a large, heavy-bottomed pot over medium heat. Saute 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.
4. 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.