Sopa de Lima (Tomato, Lime, and Tortilla Soup)

[Guest guest]

A very simpole soup. I use canned petite diced tomatoes.

 

Sopa de Lima (Tomato, Lime, and Tortilla Soup)

 

1 cup chopped onion

4 cloves garlic, minced

1 tablespoon vegetable oil

2 chiles, minced

1 teaspoon ground cumin

1/2 teaspoon dried mexican oregano

3 1/2 cups chopped fresh tomatoes

3 cups vegetable broth

1/3 cup fresh lime juice

salt, to taste

 

In a medium soup pot, saute the onions and garlic in the oil until the onions

are translucent. Add the chiles, cumin, and oregano, and saute for a few more

minutes. Add the chopped tomatoes and sprinkle with a

little salt. Cover the pot and cook gently until the tomatoes begin to release

their juices. Stir occasionally. This will take longer with winter tomatoes

than with summer ones. Add the stock and simmer, covered, for about 15 minutes.

Add the lime juice and salt to taste.

 

Serve topped with crumbled tortilla chips. Garnish with finely chopped

cilantro, if desired.

 

 

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