“This soup recipe is easy to assemble, and adds a Tex-Mex twist to classic tomato soup. I highly recommend using an immersion blender to make this recipe a pureed soup. In the alternative, you could process the onions, cilantro and salsa in a large food processor before adding to the mix. This recipe is intended to serve as both low-cal and low-carb, but for a heartier version you can top with shredded cheese and/or sour cream.”
READY IN:
50mins
SERVES:
6
YIELD:
5 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large saucepan or stockpot.
  2. Simmer on medium low for 30 to 40 minutes, stirring occasionally.
  3. Process with an immersion blender for a puree-style tomato soup, or leave as is for a chunky-style soup.
  4. Garnish with extra cilantro. Serve and enjoy!

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