Mexican-Style Tomato Soup
This Mexican-style tomato soup is perfect if you want a healthy, warm, comforting meal and just have 15 or 20 minutes to cook.
Servings: 5
Calories: 161kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ red chili pepper
- 2 cloves of garlic
- 1 onion
- A handful of fresh cilantro
- 1 10-ounce can Piquillo peppers or roasted red peppers
- 2 14-ounce cans chopped tomatoes
- 1 teaspoon ground cumin
- ½ cup coconut milk
- Sea salt and black pepper to taste
- Serve with lime tortilla chips and chopped veggies (I added red chili pepper, cilantro, cherry tomatoes and red onion)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the red chili pepper, garlic and onion (chopped) and cook for two minutes.
- Add the rest of the ingredients and cook for about 10 or 15 minutes. Add some water or more coconut milk if you want.
- Blend the soup in a blender and serve with lime, tortilla chips and chopped veggies.
Notes
- Toppings are not included in the nutritional information.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 14.2g | Protein: 3g | Fat: 11.9g | Saturated Fat: 5.9g | Sodium: 151mg | Fiber: 3.8g | Sugar: 8.8g
