Tomato Tortilla Soup

1 cup chopped onions
4 large garlic cloves, minced or pressed
1–2 minced 1-inch long chilies, or to taste
1 teaspoon ground cumin seeds
3 1/2 cups chopped fresh tomatoes
3 cups vegetable stock
1/2 cup fresh lime juice
salt to taste
grated Monterey Jack cheese (to taste)
tortilla chips, crumbled

In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent.

Add the chilies and cumin and sauté a few more minutes.

Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently, stirring occasionally, until the tomatoes begin to release their juices.

Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste.

Serve topped with grated cheese and crumbled tortilla chips.

Source: Whole Foods

Review: Hubs loved this. I liked it. I think 1/2 cup lime juice was a little much for this. I could feel the acid corroding my esophagus.

I'm a vegetarian, so all of our meals are either vegetarian or vegan. Since the majority of our diet consists of - you guessed it! - fruits and veggies, I try to buy organic as much as possible. One item that I have always had difficulty finding is the ever-evasive organic tomato. I finally found some organic Heirloom tomatoes at Whole Foods. I put 4 in my basket. My 4 tomatoes rang up at the register for almost 20 bucks. I think the cashier was horrified by my eyes popping out of their sockets. Anyway, my point is that these tomatoes were amazing! Even while prepping them for the soup, I knew they were going to be gooood. $20 good? Eh, that's debatable. Worth a try at least once, for sure.

That's what she said,

Jen