Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 153 | Calories |
| 5g | Fat |
| 19g | Carbs |
| 3g | Protein |
