Sunday, December 26, 2010

Mexican Tomato Soup

I love everything that goes into this soup, and the roasted tomato gives it such a great flavor. This is an easy and healthy all in one soup. When serving make sure the soup is very hot, it will heat the chicken and melt the cheese.

12-16 ripe tomatoes, cored but left whole (3-4 tomatoes per person)
1 large onion, chopped
1 garlic clove, pressed
2 -3 TBSP olive oil
1 cup vegetable broth
1 tsp oregano
1 tsp salt
1/2 tsp pepper
2 cooked chicken breasts, shredded
2 avocados, cut into small squares
1/2 lb. Mozzarella cheese, cut into cubes
1/2 cup cream
1/4 cup cilantro, chopped
toasted tortillas cut into strips

1. Preheat the oven to 350º
2. Place the tomatoes on a baking sheet
3. Sprinkle the onion and garlic over the tomatoes
4. Pour olive oil over top, about 2 TBSP
5. Bake until cooked and wrinkled about 30-45 minutes
6. Let cool slightly, place in blender in batches with skins and seeds, until pureed
7. Place in a medium pot and add vegetable broth, if any is needed until reaching desired consistency
8. Add oregano, salt and pepper

To plate: In a large soup bowl add desired chicken, avocado, and cheese then pour in the soup. Top with cream, cilantro and tortilla strips.

Servings 4

1 comment:

  1. I am making this soup soon. When the snow melts and the roads clear I going to the store and getting the ingredients to make this and your brownies :) I'll be eating good for many days. Thanks for sharing the great recipes.