Ingredients
- 3 garlic pressed (cloves)
- 46 ounces tomato juice
- 2 cups tomatoes (chopped fresh)
- 2 cups tortilla chips coarsely (baked crushed)
- 1/4 cup lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons cumin (ground)
In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
