Mexican Tomato Soup

Name: Mexican Tomato Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium avocado, chopped; 1 bay leaf; 2 Tbsps canola oil, divided; 680 grams skinned and boned chicken breasts, cut into 1/2-inch-wide strips; 6 6-inchs (6-inch) corn tortillas; 907 grams reduced-sodium fat-free chicken broth; 59 milliliters chopped fresh cilantro; 2 garlic cloves; 4 green onions (white part only), thinly sliced; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 118 milliliters fresh lime juice; 1 onion, chopped; 118 milliliters crumbled queso fresco (fresh Mexican cheese); 473 milliliters low-sodium tomato juice; 2 mediums tomatoes, cored and halved

The recipe Mexican Tomato Soup could satisfy your Mexican craving in about 1 hour and 40 minutes. One serving contains 356 calories, 30g of protein, and 16g of fat. For $2.52 per serving, you get a main course that serves 6. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free diet. Head to the store and pick up ground cumin, garlic cloves, queso fresco, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves, and cut crosswise into 1/4-inch-wide strips. Arrange strips in a single layer on a lightly greased baking sheet. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Bake 15 minutes or until golden, stirring halfway through. Cool.

Equipment you will use

Oven

Meanwhile, heat a nonstick skillet over high heat 2 minutes.

Equipment you will use

Frying Pan

Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.)

Ingredients you will need

Tomato

Transfer to a food processor.

Equipment you will use

Food Processor

Saut onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; saut 2 minutes or until fragrant.

Ingredients you will need

Garlic

Transfer onion mixture to food processor with tomatoes; process until smooth.

Ingredients you will need

Tomato

Onion

Equipment you will use

Food Processor

Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice.

Ingredients you will need

Tomato Juice

Tomato

Broth

Equipment you will use

Dutch Oven

Add bay leaf and next 3 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.

Ingredients you will need

Bay Leaves

Add chicken; simmer, stirring occasionally, 5 to 7 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Discard bay leaf. Stir in green onions and next 2 ingredients. Season with salt and pepper. Divide queso fresco among 4 to 6 soup bowls; top with tortilla strips. Ladle soup into bowls. Top with avocado.

Ingredients you will need

Salt And Pepper

Tortilla Strips

Green Onions

Queso Fresco

Bay Leaves

Avocado

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

1medium

avocado, chopped 1

bay leaf 2Tbsps

canola oil, divided 680grams

skinned and boned chicken breasts, cut into 1/2-inch-wide strips 66-inchs

(6-inch) corn tortillas 907grams

reduced-sodium fat-free chicken broth 59milliliters

chopped fresh cilantro 2

garlic cloves 4

green onions (white part only), thinly sliced 0teaspoons

ground coriander 0teaspoons

ground cumin 0teaspoons

ground red pepper 118milliliters

fresh lime juice 1

onion, chopped 118milliliters

crumbled queso fresco (fresh Mexican cheese)473milliliters

low-sodium tomato juice 2mediums

tomatoes, cored and halved

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.