1 Tbs olive oil
1/2 yellow medium onion, chopped
4 cloves garlic, finely chopped
1/2 tsp cayenne pepper
1 tsp cumin
1 (28 ounce) can diced organic tomatoes
Salt and pepper
1 1/2 cups water
1/2 cup vegetable broth
1 tbs lime juice, more to taste
1/4 cup grated Monterey Jack cheese
1/4 cup crumbled yellow corn tortilla chips
1 tbs chopped cilantro
In a medium soup pot, heat oil over medium heat. Add onions and garlic and cook until onions turn translucent, about 5 minutes. Add cayenne and cumin and cook a minute longer Add tomatoes with their juices, water, broth and salt. Cover the pot and cook gently, stirring occasionally, about 15 minutes. Stir in lime juice. Hand blend to desired consistency (about 1 minute). Taste and adjust seasoning. Ladle soup into bowls and top with grated cheese, tortilla chips and cilantro. Serve Immediately.
Per Serving: 100 calories, 5 g fat, 1.5 saturated fat, 3 gram protein, 12 grams total carbohydrates, 5 gram cholesterol, 480 mg sodium