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Mexican Chocolate Soup

Yield 6 cups

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

How to Make It

  1. Dice first 6 ingredients.

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

  3. 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.