2cansdiced tomatoes with juice14.5 oz cans, no salt added*
¼cupfresh lime juice
¼cupreduced-fat sour cream
2tablespoonfresh cilantro leaveschopped
Instructions
To get started, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring frequently for about 5 minutes, or until it's soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook about 1 minute more.
Add the chicken stock (you can substitute vegetable stock) and tomatoes and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to develop.
While your soup simmers preheat your oven to 375 degrees. Brush each side of the tortillas lightly with the remaining olive oil. Cut the tortilla into thin strips about ¼ inches wide. Arrange the strips on a baking sheet lined with foil, sprinkle lightly with Kosher salt and bake until crisp and golden which should take about 12 minutes. Remove from the oven to cool.
When you are ready to serve the soup, remove the pan from the heat and stir in the lime juice. Taste and add a small amount of salt if needed. Use an immersion blender to partially puree the soup leaving some chunky tomato pieces.
Serve the soup topped with the tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Enjoy!
Notes
It's easy to make these tasty tortilla strips, but if you don't have any corn tortillas, or just don't want to take this extra step, feel free to substitute a handful of regular tortilla chips.If you don't have an immersion blender, you can use your regular blender, but you will have to divide the soup and process it in two batches. Also, be sure to cover the top of your blender with a folded kitchen towel to prevent any hot liquid from escaping.