Ingredients50 m servings 153 cals
- Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.
- Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.
Per Serving: 153 calories; 5.1 g fat; 19.4 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 560 mg sodium. Full nutrition
ReviewsRead all reviews 4
My boyfriend doesn't like tomatoes, yet managed to finish almost the entire pot on his own. I felt that there was too much celery overall and I didn't care for the texture of it with the tomato...
I really like this. I've had my eye on it awhile but was waiting for tequila to go on sale. It did.. yum. Now I have a whole bottle to use so I'll make this often.. has a nice bite. Will try wit...