Mexican Tomato Soup! YUM

July 14, 2017

Summer Tomatoes are the best!  Here's a great soup with just the right spice!


2 tablespoons canola oil

2 medium tomatoes, cored and halved

1 onion, chopped

2 garlic cloves

1 (32-oz.) container reduced-sodium organic chicken broth

2 cups low-sodium tomato juice

1 bay leaf

1/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 1/2 pounds boneless chicken breasts, cut into 1/2 inch pieces

4 scallions (white part only), thinly sliced

1/2 cup fresh lime juice

1/3 cup chopped fresh cilantro

1/2 cup crumbled queso fresco 

2 medium avocados, chopped


Heat a nonstick skillet over high,  Add tomato halves, and cook, turning occasionally, until charred on all sides. Transfer to a food processor.

Sauté onion in 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; sauté until fragrant. Transfer onion mixture to food processor with tomatoes; process until smooth.

Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened.  Stir in broth and tomato juice. Add bay leaf, cumin, corriander and red pepper and bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.

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

Discard bay leaf. Stir in green onions, lime juice and cilantro. Season with salt and pepper. Divide queso fresco among 6 soup bowls;. Ladle soup into bowls. Top with chopped avocado.