Miss Texas, Kristen Blair, submitted this recipe for Tex Mex Tomato Soup.
Cook Time 50 minutes
|2||carrots, chopped (about 1 c)|
|2||ribs celery, chopped (about 1 c)|
|1||red bell pepper, chopped (about 3/4 c)|
|1||Tbsp olive oil 1 med onion, chopped (about 1 c)|
|1||large can (28 oz) no-salt-added diced tomatoes|
|1||can (15 oz) no-salt-added black beans, rinsed and drained|
|1/2||c cilantro leaves, chopped|
|2||Tbsp chipotle chile pepper sauce (we used Tabasco brand)|
|Freshly squeezed juice of 1 small lime|
|3||corn tortillas (6" diameter), sliced into 1/4" strips|
|1/4 c + 2||Tbsp fat-free sour cream (optional)|
- PLACE carrots, celery, and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.
- HEAT oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté an additional 5 minutes or until vegetables are slightly caramelized.
- ADD tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.
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