Mexican Tomato Lime Soup

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Mexican Tomato Lime Soup

 

3 cloves of garlic, pressed

2 teaspoons ground cumin

1 tablespoons vegetable oil

46 ounces tomato juice

2 cups chopped fresh tomatoes

1/4 cup lime juice

3 tablespoons chopped fresh cilantro

Tabasco or other hot pepper sauce to taste

2 cups baked tortilla chips, coarsely crushed

 

In a soup pot on low heat, sauté the garlic and cumin in the oil for a

minute. Be careful not to brown the garlic.

Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro.

Bring to a simmer and continue to cook for several minutes. Add hot

sauce to taste.

Place the tortilla chips in large, shallow soup bowls, and ladle the

soup over them.