Mexican Tomato Lime Soup

"My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe."
 
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Ready In:
30mins
Ingredients:
10
Serves:
5
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ingredients

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directions

  • In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
  • Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
  • Let simmer for several minutes.
  • Add hot sauce, salt, and pepper to taste.
  • To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.

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Reviews

  1. Delicious! Didn't have enough tomato juice so I used one can of diced tomatoes. Incredibly easy and wonderful. Also used mozzarella cheese since I didn't have monterey jack. Still wonderful! Thanks very much.
     
  2. My family loves this... I'm making it again tonight!
     
  3. Yum! I added a can of whole kernal corn, some chickpeas, and a little curry powder. My roommates gobbled it up :-)
     
  4. I make a very similar recipe, but I use V-8 juice to give it a little more kick. Also, I add in a can of corn and sometimes one of beans. It's good with or without the cheese. As others have said - a homemade taste that takes little time to prepare.
     
  5. I thought this was great! I didn't have tomato juice, so I used a can of pureed tomatoes and watered it down. Worked fine. DH didn't like the cumin taste (uh, maybe that was because I didn't exactly measure?) but I thought it was yummy. I served it with quesadillas.
     
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Tweaks

  1. This is very delicious. I used diced tomatoes with onions in place of the fresh tomatoes and I was out of cilantro, but that would've made it over the top. It's very delicious and the fresh lime juice adds a lovely kick. Thanks!
     

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