Mexican

Tomato-Tortilla Soup is for Soup.

Tomato-Tortilla Soup takes several minutes to prepare.

Tomato-Tortilla Soup takes 28 minutes to cook.

Tomato-Tortilla Soup makes 4 servings.

The ingredients for Tomato-Tortilla Soup are:

1 tsp canola oil
1/4 tsp salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tbs)
1 small jalapeno pepper, seeded adn finely chopped
1 tsp ground cumin
3/4 tsp dried oregano
4 cups low-sodium chicken broth
2 (14.5 oz) cans no salt added diced tomatoes. With Juice.
1/4 cup fresh lime juice
2 tbs chopped fresh cilantro leaves.

Here is how you make Tomato-Tortilla Soup:

Heat oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10- minutes. Stir in lime juice.Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup with with baked tortilla chips (optional) and a dollop of low fat sour cream (optional). Top with sprinkled cilantro.Serving Size: 4 servings, serving size: 2 cupsNumber of Servings: 4Recipe submitted by SparkPeople user GILE0072.

The nutritional information for Tomato-Tortilla Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 84.7

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 686.8 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.0 g
• Protein: 4.8 g

Tomato-Tortilla Soup is Mexican cuisine.