Mexican Tomato Lime Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cloves |
garlic
pressed |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | tablespoon |
vegetable oil
|
|
| 46 | ounces |
tomato juice
|
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| ¼ | cup |
lime juice
|
|
| 3 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 2 | cups |
tortilla chips
baked, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cloves |
garlic
pressed |
|
| 1E+1 | ml |
cumin
ground |
|
| 15 | ml |
vegetable oil
|
|
| 1329.4 | ml/g |
tomato juice
|
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 59 | ml |
lime juice
|
|
| 45 | ml |
cilantro
fresh, chopped |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 473 | ml |
tortilla chips
baked, crushed |
*
|
Directions
In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute.
Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro.
Bring to a simmer and continue to cook for several minutes.
Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
