Creamy Tomato Tortilla Soup

Name: Creamy Tomato Tortilla Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5 serving(s)
Ingredients: 2 (14 1/2 ounce) cans diced tomatoes and green chilies, do not drain; 1 (15 ounce) can navy beans, do not drain; 1/2 cup milk; 3/4 teaspoon sea salt or 3/4 teaspoon salt, to taste; 1/8 teaspoon black pepper (to taste); 2 tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced; 2 cups tortilla chips or 2 cups corn tortilla strips

(1)

Recipe by SouthernBell2627

This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!

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READY IN: 10mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

2

(14 1/2 ounce) cans diced tomatoes and green chilies, do not drain
1

(15 ounce) can navy beans, do not drain
¹⁄₂

cup milk
³⁄₄

teaspoon sea salt or 3/4 teaspoon salt, to taste
¹⁄₈

teaspoon black pepper (to taste)
2

tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced
2

cups tortilla chips or 2 cups corn tortilla strips

DIRECTIONS

Place beans and tomatoes in a blender and puree until creamy.
Pour into a medium saucepan, add sea salt and milk.
Increase heat to medium, stirring frequently and bring to an almost boil.
Reduce the flame to low and simmer 5 minutes.
Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.

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