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Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. Adjust the amount of red pepper to your desired level of heat.

Virginia Willis
Recipe by Southern Living July 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
1 hr 5 mins
total:
1 hr 40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. 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. Bake 15 minutes or until golden, stirring halfway through. Cool.

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  • Meanwhile, heat a nonstick skillet over high heat 2 minutes. Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.) Transfer to a food processor.

  • Sauté onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; sauté 2 minutes or 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 and next 3 ingredients; 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 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.

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