Mexican Chocolate Soup

Recipe from


Ingredients

1/2 onion
1 carrot
2 celery stalks
1 medium zucchini
1 green bell pepper
1 jalapeño pepper
2 tablespoons vegetable oil
1 to 2 tablespoons tequila
2 tablespoons cocoa
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 quart chicken broth
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Dice first 6 ingredients.

Sauté vegetables in oil in a large Dutch oven until crisp-tender. Add tequila, and remove from heat.

Combine cocoa, flour, and cinnamon; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in cilantro, salt, and pepper.

Note:

William N. Cottrell, New Orleans, Louisiana,

November 1996
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