Source: dLife

The classic tomato soup with a mexican twist of jalapeño peppers and tortilla chips

Servings

1 olive oil cooking spray
0.5 cup fresh chopped onion
1 medium garlic cloves , minced
1 whole jalapeno pepper , seeded and minced
14.5 oz whole canned unsalted tomatoes
0.5 tsp ground oregano
0.5 tsp dried basil
12.5 floz fat free unsalted beef broth
9 Chips, tortilla, original, bite size, baked (optional )

1 Spray a nonstick saucepan with the cooking spray. Cook the onion, garlic, jalapeño, and tomatoes over high heat for about 4 minutes. Add the oregano, basil, and beef broth, reduce the heat to medium and simmer for about 2 minutes.
2 Crush the chips into small pieces, divide, and sprinkle over each serving.