What an awesome year it has been for tomatoes. From my 10 plants I've had tons of tomatoes all summer long. Last night I picked several large ones that became this super comforting soup like something you would be served at la casa de la Abuela, your Grandmother's house. You can adjust the heat level by adding or subtracting the amount of jalapeno. I found 1/2 deseeded was just right.
Shelly's Mexican Chicken Soup
6 Large Tomatoes, charred, seeded
1/2 White Onion, charred
1/2 Jalapeno, charred, seeded
1/2 cup Fresh Cilantro
2 Garlic cloves, minced
1 Tablespoon Olive Oil
1 Lime, juiced
1/2 teaspoon Kosher Salt
1 cup Cooked Chicken (I used chopped Rotisserie)
1 cup Chicken Broth
Optional toppings: Avocado, Shelly's Spicy Yogurt Dipping Sauce, Shredded Cheese (I used Cotija)
Over a BBQ grill or gas stove char tomatoes, onions, a jalapeno till blistered and charred. Place in blender (or food processor) with garlic, cilantro, lime juice, salt, and olive oil. Blend till smooth.
Pour into sauce pan. Add broth and chicken and simmer with the lid partially on for 20 minutes, stirring occasionally. Top with optional toppings.More Eggface Mexican Favorites:
Shelly's Mexican Mini Meatloaf
Shelly's Flan
Shelly's Mexican Bites
Shelly's BBQ'd Elote Corn
Shelly's Mexican Beef & Bean Bake
Shelly's Mexican Chicken & Bean Bake
Shelly's Crock Pot Carnitas
Shelly's Tortilla-less Enchilada Casserole
Shelly's Burrito Peppers
Shelly's Mexican Shrimp Cocktail
Shelly's Chicken Taco Bake
Shelly's Chili Cheese Soup
Shelly's Crock Pot Carne Asada & Soup
Shelly's Mexican Chocolate Pudding
Shelly's National Kahlua Day Protein Shake
Shelly's Mexican Chocolate Protein Ice Cream
