Tomato, Lime, & Tortilla Soup #SoupSwappers

Tomato, Lime, & Tortilla Soup

This week, I am joining for the very first time, some other soup-obsessed bloggers to bring you soups inspired by Mexico! Who knew? How many soups can there be? Well, turns out there are quite a few and my addition to the wonderful list, is this Tomato, Lime, Tortilla Soup, that is a vegetarian broth, so my house could enjoy it all this Lenten week!

I was inspired by a recipe in my old “Sundays at Moosewood(affil. link)” cookbook that has great vegetarian dishes represented from all around the world.

Her version of this soup is called “Sopa de Lima” and uses fresh tomatoes and whole chilis and whole cumin seeds. I made mine more weeknight-friendly with a can of San Marzano tomatoes, since it’s winter here in New England, and ground cumin and chili powder. I added some lime zest too, since my limes weren’t giving this the punch it needed. And then, I added white corn, because I like it, and it added a bit more ‘bite’ to the meal.Tomato-Lime-Tortilla-soup

Can I just tell you how good my house smelled while I was making this?! Lime is such a great, fresh scent- love it in this soup as it makes it different from anything I’ve ever had before.

If you are trying to avoid carbs, just leave out the tortilla chips and call it, “Tomato-Lime-Corn Soup.” It is still delicious! Here’s the simple and light recipe:

Tomato, Lime, & Tortilla Soup

Tomato, Lime, & Tortilla Soup

This is a light and easy soup to make during the week that will feed a large crowd or just you and a freezer for leftovers!

Ingredients

  • 1 cup chopped yelllow onions
  • 4 peeled garlic cloves, pressed or minced
  • 3 TBSP. olive oil
  • 2 TBSP chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1, 28oz.can of san marzano tomatoes, liquid reserved for another use.
  • 1, 32oz. carton vegetable broth (about 4 cups)
  • 1, 15oz. can white corn
  • 1/3 cup fresh lime juice and zest of one lime
  • tortilla chip crumbles
  • chopped cilantro (optional)
  • salt to taste

Instructions

  1. In a large pot, heat the oil to medium heat.
  2. Add the chopped onions and garlic and saute until onions are soft.
  3. Add the chili powder, oregano, and cumin. Heat one minute.
  4. Add the tomatoes, breaking them up with your fingers as you add them in, corn, and vegetable broth. Sprinkle salt over the top. Stir and simmer, covered for 15 minutes.
  5. Add the lime juice and zest. Stir and remove from heat.
  6. Serve with crushed tortilla chips added on top (and cilantro if you like it).

Notes

*If you don't love tortilla chips, don't add them- you may have to add a bit more salt, as the chips add a bit of salt at the end of cooking.

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I hope you all check out these great recipes and feel free to add a recipe of your own if you have one! Thanks to Karen at Karen’t Kitchen Stories blog for hosting!


Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Next month’s theme is Root Vegetables! To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

tomato-lime-tortilla-soup

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!


*Please note that affiliate links are included in this post to make it easier for you to find what is being referenced.  A small commission is made should you purchase product using these links however, as always, any and all opinions are genuinely my own*

27 thoughts on “Tomato, Lime, & Tortilla Soup #SoupSwappers

      1. The Saucy Southerner

        I go meatless quite a bit myself. Convincing Mr. Saucy to do so takes some stealth and imagination. 😉

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