Ingredients for Mexican Tomato Lime Soup
- 2 cloves garlic, minced
- Ground Cumin
- Vegetable Oil
- 4 cups tomato juice
- 2 cups diced fresh tomatoes
- Lime, Juice Of
- Fresh Cilantro
- Hot Pepper Sauce
- Handful of tortilla chips, crushed
- Shredded Monterey Jack cheese, for topping
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How to Make Mexican Tomato Lime Soup
- Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add 2 cloves of minced garlic and 1 teaspoon of ground cumin. Sauté for 1 minute until fragrant.
- Pour in 4 cups of tomato juice, 2 cups of diced fresh tomatoes, 1/4 cup of fresh lime juice, and 1/2 cup of chopped cilantro.
- Stir well to combine all ingredients.
- Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Remove from heat and stir in your desired amount of hot sauce, salt, and freshly ground black pepper to taste.
- To serve, crush a handful of tortilla chips and place them in the bottom of shallow bowls.
- Ladle the soup over the tortilla chips and top with a generous sprinkle of shredded Monterey Jack cheese.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
46g
Fat
23g
Carbs
5g