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Mexican Tomato Soup

Mexican Tomato Soup

Serves 6

  • 6-8 medium tomatoes, whole
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup chicken stock, plus more, to taste
  • ½ teaspoon dry thyme
  • Tabasco sauce, to taste
  • 2 small avocados, cubed
  • 2 cooked chicken breasts, shredded
  • ½ pound Mexican-style cheese, cubed
  • Tortilla chips

Preheat oven to 350 degrees. Place tomatoes, onion and garlic on a baking sheet and sprinkle with olive oil, salt and pepper. Place in the oven for 45 minutes to an hour, or until tomatoes and onions are soft and starting to brown. Remove tray from oven and carefully place everything in a blender.

Gradually add chicken stock while blending until you reach the desired consistency. Pour into a pot and simmer, adding more salt and pepper, thyme, and/or Tabasco, to taste.

Serve soup in bowls with avocado, chicken, cheese, tortilla chips and cilantro on the side.

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