Mexican tomato soup

I tried this tasty soup in the winter at the Mexican restaurant in Finland (where the Mexican restaurants serve real Mexican cuisine, unlike here)! The soup was tomato, spicy with chicken. I decided to re-create it. It is not fat but it is warming up. And very tasty!

Cooking time — 30 min
Complication — simply

In recipe book

Main ingridient: vegetables
Category: soups and broths
Kitchen: mexican

Cause: healthy food, for every day
Preparation: blender, cook, simmer

portions

Ingredients:

Tasty tomatoes – 800 g;
Onion – 1 pc;
Garlic – 4 cloves;
Chicken broth – 1.5 l;
Chicken fillet – 2 pc (1 breast);
Lime – 1 pc;
Chili – 1 tea spoon;
Coriander seeds – ½ tea spoon;
Cumin (jeera) – ½ tea spoon;
Salt, black ground pepper;
Tortilla – 1 pc;
Olive oil – 4 tbsp;
Tomato paste – 2 tbsp.

If you cook this soup in the cold time, it’s better to take grated tomatoes because fresh ones won’t be tasty.

Step 1

Place cumin and coriander into the coffee grinder. Grind all well. If you have no coffee grinder then blend in a mortar.

Step 2

Cut the onion into sticks.

Step 3

Chop the garlic.

Step 4

Cut tomatoes into cubes.

Step 5

Heat the olive oil in a thick-bottom saucepan. Put onion and parboil on medium heat for a couple of minutes until it gets soft. Then add garlic there.

Step 6

In a minute place tomatoes in the saucepan. Heat over a couple of minutes mixing up and add coriander, cumin and chili.

Step 7

Pour with a glass of hot broth to cover vegetables and stew for 5 minutes.

Step 8

Meanwhile, cut the washed out fillet into thin sticks.

Step 9

Make a soup-puree in a blender.

Step 10

Add tomato pasta, mix up. Pour the remaining broth, make it boil and add chicken fillet. Boil on low heat for 15 minutes. Sprinkle with salt somewhere in the middle.

Step 11

Using scissor cut tortilla into 8 parts, folding in half.

Step 12

Then cut into small triangles. Arrange them in the baking pan, sprinkle with salt and black pepper, olive oil and put into the oven pre-heated until 190 degrees for 7-10 minutes until brown crust.