Easy Tomato Tortilla Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I am looking forward to trying this super simple soup from Eden foods with some additions of my own. Ingredients:
2 (29 ounce) cans diced tomatoes with green chilies, undrained |
1 (15 ounce) can navy beans or 1 (15 ounce) can white kidney beans, undrained |
1/2 milk or 1/2 soymilk |
sea salt |
fresh pepper |
1 dash garlic powder |
1 dash dried chipotle powder (optional) |
2 tablespoons fresh cilantro, minced |
2 cups julienned corn tortilla strips, fresh or baked until crispy. |
Directions:
1. Place beans and tomatoes in a blender and puree until creamy.
2. Pour into a medium saucepan, add milk, and season with salt, pepper, garlic and chipotle.
3. Turn the heat to medium, stirring frequently, and bring almost to a boil.
4. Reduce the heat to low and simmer for 5 to 10 minutes.
5. Ladle into serving bowls and garnish each with cilantro and tortilla strips.
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