With this delicious soup, you can mix and match toppings to create your own tasty, personalized meal.
You Will Need
* 2 tomatoes
* 1 onion
* 3 garlic cloves
* 2 tbsp. olive oil
* 2 tsp. salt
* 6 c. chicken broth
* Vegetable oil
* 4 corn tortillas
* 2 limes
* A large nonstick skillet
* A blender
* A soup pot
* A frying pan
* Paper towels
* 6 soup bowls
* 1 15-ounce can fire-roasted tomatoes (optional)
* 1 avocado (optional)
* 1/4 c. cilantro (optional)
* 1 c. cooked and cubed chicken (optional)
* 1/2 c. shredded cheese (optional)
* 1/2 c. cup sour cream (optional)
Add tomatoes, onions, and garlic to a nonstick skillet and heat over medium-high. Turn vegetables frequently, allowing them to char on all sides. Remove them from the heat and let cool.
Peel the roasted garlic. Puree vegetables in blender until the mixture is smooth.
Use canned fire-roasted tomatoes to make a quicker soup.
Heat the olive oil in the soup pot on medium-high. Then add the vegetable puree and cook, stirring often. Let the mixture reduce by half.
Add 1 ½ teaspoons salt and the broth to the puree. Stir and bring to a boil. Decrease the heat and simmer uncovered for 20 minutes.
Pour one inch of vegetable oil into a frying pan and heat to sizzling hot. Cut tortillas into thin strips and add to the oil. Fry until the strips are crispy and golden brown. Remove and drain on paper towels. Sprinkle with the rest of the salt.
Spoon the soup into six bowls and squeeze a lime wedge into each bowl. Garnish with tortilla strips and topping of your choice: avocado, cilantro, chicken, cheese, or sour cream.
Fact: Tomatoes did not become popular in the U.S. and Europe until the 1800s.
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