Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 5

The tomatoes and chiles contribute a day's worth of vitamin C in a serving of the soup. Use low-sodium or organic vegetable broth for a vegetarian appetizer. Chop tomatoes in the can with shears to reduce cleanup.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.

  • Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.

  • Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; cool 5 minutes.

  • Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.

Nutrition Facts

102 calories; calories from fat 26%; fat 3g; saturated fat 0.9g; mono fat 1.5g; poly fat 0.3g; protein 3.7g; carbohydrates 13.3g; fiber 3.3g; cholesterol 2mg; iron 1.9mg; sodium 362mg; calcium 78mg.
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