Mexican Tomato Soup
Serving Size / Yield
3 servings
Ingredients
- olive oil cooking spray
- 1/2 C. frozen chopped onion
- 1 minced clove garlic
- 1 jalapeno chili pepper, seeded and minced
- one 14.5-oz. can of no-salt added diced tomatoes with their juice
- 1/2 tsp. crushed dried oregano
- 1/2 tsp. crushed dried basil
- one 12.5-oz. can low-sodium beef broth
Directions
Coat a large nonstick saucepan with cooking spray. Add frozen onion, garlic, jalapeno chile pepper and diced tomatoes. Cook over high heat until mixture has thickened, about 4 minutes. Lower heat to medium and add spices and beef broth. Simmer for 2 to 3 minutes. Remove from heat and pack into three 1 1/2-cup covered containers.
