This quick and easy vegetarian soup is great make-ahead item for weeknight mealtime. Just reheat and then garnish with cheese, tortilla chips, and cilantro. Serve with an avocado salad for a satisfying dinner.
In a medium soup pot, heat oil over medium heat. Add onion and garlic and cook until the onion turns translucent, about 5 minutes. Add chile and cumin and cook a minute longer. Add tomatoes with their juices, 2 cups water and salt. Cover the pot and cook gently, stirring occasionally, about 15 minutes. Stir in lime juice. Taste and adjust seasonings. Ladle soup into bowls and top with cheese, tortilla chips and cilantro.
Per Serving:100 calories (45 from fat), 5g total fat, 1.5g saturated fat, 5mg cholesterol, 480mg sodium, 12g carbohydrates, (3 g dietary fiber, 6g sugar), 3g protein.
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