Mexican Tomato Soup Recipes

MEXICAN TOMATO SOUP

Mexican Tomato Soup image

This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.

Provided by Jeri Roth Lande

Categories Clear Soup

Time 20m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 (48 ounce) can V8 vegetable juice
1 lime, juice of
1 (16 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can corn
2 tablespoons fresh cilantro, chopped
chili powder

Steps:

Use the oil to saute the garlic and cumin briefly in a soup pot.
Add the rest of the ingredients.
Bring to a boil and simmer 10 min or more.

Nutrition Facts : Calories 161.6, Fat 3.3, SaturatedFat 0.5, Sodium 498.9, Carbohydrate 30.6, Fiber 6.3, Sugar 10.8, Protein 6.5

MEXICAN TOMATO LIME SOUP

Mexican Tomato Lime Soup image

My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon vegetable oil
1 (46 ounce) can tomato juice
2 cups chopped fresh tomatoes
1 large lime, juice of (1/4 cup)
3 tablespoons chopped fresh cilantro
hot pepper sauce, to taste
tortilla chips
1 cup shredded monterey jack cheese

Steps:

In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
Let simmer for several minutes.
Add hot sauce, salt, and pepper to taste.
To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.

Nutrition Facts : Calories 175, Fat 10.1, SaturatedFat 4.7, Cholesterol 20.1, Sodium 847.6, Carbohydrate 16, Fiber 2.1, Sugar 11.7, Protein 8.5

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