Ingredients

• 2 cloves garlic, crushed

• 2 medium onions, thinly sliced

• 3 1/2 cups vegetable broth

• 1 tbsp margarine

• 2 tbsp olive oil

• One 16-oz can crushed tomatoes

• 1 tbsp chili powder

• 1 tsp cumin

• 1/4 tsp oregano

• 1/8 cup dried parsley flakes

• Salt and pepper, to taste

• 8 tbsp Non-dairy cheddar cheese shreds

• Low-protein tortilla chips (optional)

Instructions

1. Sauté onion and garlic in margarine and olive oil.

2. Add tomatoes with juice.

3. Stir in vegetable broth.

4. Mix in chili powder, cumin, oregano, and salt and pepper.

5. Bring to a boil and simmer for 20 minutes, covered.

6. Add parsley.

7. Ladle soup into bowls, and top with cheese.

8. Optional: Melt cheese under broiler and garnish with low-protein tortilla chips.

Note: Adding low-protein chips may add to the overall protein count.