Tex-Mex Tomato Soup

posted by 4 years ago


1 c. carrots, chopped

1 c. celery, chopped

3/4 c. red bell pepper, chopped

1 Tbs. olive oil

1 c. onion, chopped

1 (28 oz) can no-salt added diced tomatoes

2 c. water

1 (15 oz) can black beans, rinsed and drained

1/2 c. cilantro leaves, chopped

2 Tbs. Scotty B’s Chipotle Fever Sauce

Juice of 1 small lime, freshly squeezed

3 corn tortillas, sliced into 1/4" strips

Coarse salt, as desired


Place carrots, celery, and bell pepper in small microwaveable bowl. Add 1/4 c. water, cover bowl loosely with plastic wrap, and microwave on high 5 minutes, or until vegetables are just tender. Heat oil in pot over medium heat. Add onion and sauté until translucent; about 5 minutes. Add steamed vegetables and season with 1/4 teaspoon salt. Sauté 5 minutes more, or until vegetables are slightly caramelized. Add tomatoes (with juice) and water. Add beans, cilantro, and chipotle sauce and stir to blend. Bring to a simmer. Reduce heat to low and cook 25 to 30 minutes. Add lime juice and serve topped with tortilla strips and a dollop of sour cream, if desired.

tags:  tex- mex tomato soup, soups, mexican, easy, dairy free
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