Delicious Tex-Mex Tomato Soup from Prevention Magazine

[Alex]

Time 50 minutes
Serves 6 (6 cups total)
2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about ¾ cup)
1 Tbsp olive oil
1 med onion, chopped (about 1 cup)
¼ tsp salt
1 large can (28 oz) no-salt-added diced tomatoes
2 cups water
1 can (15 oz) no-salt-added black beans, rinsed and drained
½ cup cilantro leaves, chopped
2 Tbsp chipotle chili pepper sauce (we used Tabasco brand)
Freshly squeezed juice of 1 small lime
3 corn tortillas (6” diameter), sliced into 1/4” strips
1 Tbsp fat-free sour cream or fat-free plain yogurt/serving (optional)
Place carrots, celery, and red bell pepper in small microwavable bowl. Add ¼ cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.
Heat oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté an additional 5 minutes or until vegetables are slightly caramelized.
Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, and reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla chips and a tablespoon of sour cream (if using) right before serving.
Each serving 138 cal, 5 g protein, 23 g caeb, 6 g fiber, 3 g fat, 0.5 g sat fat, 0 mg chol, 186 mg sodium.