Mexican Tomato Soup

Name: Mexican Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 18 oven -roasted plum tomatoes; 1/3 c finley chopped onion; 2 Tbsp olive oil; 1 tsp chile powder; 1/4 tsp ground cumin; 1/4 tsp salt; 1 1/4 c chicken stock; 1/2 c sour cream; 2 Tbsp tequila ,optional; [our cream,sliced avocado,blue corn tortilla chips]

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By shirley terhaar
@shirlann54

We love soups .Got this out of a cook book a few years ago .We really liked it.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Ingredients

18

oven -roasted plum tomatoes
1/3 c

finley chopped onion
2 Tbsp

olive oil
1 tsp

chile powder
1/4 tsp

ground cumin
1/4 tsp

salt
1 1/4 c

chicken stock
1/2 c

sour cream
2 Tbsp

tequila ,optional
·

[our cream,sliced avocado,blue corn tortilla chips]
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How to Make Mexican Tomato Soup

Step-by-Step

Remove roasted tomatoes from baking dish,put into food processor or blender.Pour oil and pan juices from tomatoes into a medium fry pan.Add onion,chile powder,cumin and salt,cook and stir over medium heat until onion is soft about 4 minutes.Add a small amount of chicken stock ,if necessary.
Add cooked onion to tomatoes in food processor or blender.Puree,this may need to be done in batches.press through a sieve or food mill to remove seeds and skin,if desired.You sould have about 2 to 3 cups of tomato puree.
Combine puree,chicken stock and 1/2 cup sour cream;beat or blend until well mixed.May be serve hot or at room temperature.
Add tequila and top ench serving with dollop of sour cream and avocado.Serve with blue corn tortilla chips serves 6

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