Escape the winter chill with a bowl of vibrant, flavorful Mexican Tomato Soup! This isn't your average tomato soup; we're talking a rich and warming blend of ripe tomatoes, aromatic spices, and a hint of smoky chipotle for a depth of flavor that will leave you craving more. Imagine the comforting warmth spreading through you as you savor each spoonful, the perfect antidote to a cold evening. This recipe utilizes fresh ingredients to create a truly authentic taste, far surpassing any canned version.
Forget bland, watery soups! This recipe delivers a hearty, satisfying meal that's both healthy and incredibly delicious. We'll guide you through each step, from expertly roasting the tomatoes to achieving the perfect balance of spices. Ready to embark on a culinary journey to Mexico? Let's get started with the simple, step-by-step instructions below.
Tools Needed
- Grill
- Blender
- Saucepan
Ingredients
- Tomatoes: 3
- Onion: 1
- Garlic cloves: 3-4
- Oil or butter: 1 tablespoon
- Capsicum: 1/2, finely chopped
- Corn: 1/2 cup
- Carrot: 1/2, finely chopped
- Tomato: 1/2, de-seeded and finely chopped
- Chili flakes: 1 tablespoon
- Oregano: 1 teaspoon
- Taco seasoning: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
- Water: 2 1/2 cups
- Kidney beans: 1/4 cup (soaked and pressure cooked)
- Tortillas: a few, torn
- Nacho chips: a few
- Cheese: some, grated
- Coriander leaves: some (for picardigayo)
- Green chillies: finely chopped (optional, for picardigayo)
- Lemon juice: a little (optional, for picardigayo)
Step-by-Step Instructions
Step 1. Roast and Puree the Base
- Grill tomatoes, onion, and garlic until softened.
- Blend the grilled vegetables and garlic into a puree.
- Strain the puree and cook for 3-4 minutes.
Step 2. Sauté Vegetables and Season
- Heat oil in a saucepan and saute finely chopped onion, capsicum, corn, and carrot for a minute.
- Add in the de-seeded and chopped tomato and cook for 2-3 minutes.
- Add chili flakes, oregano, taco seasoning, sugar, and salt to taste.
- Add 2 1/2 cups of water and boil for 3-4 minutes.
Step 3. Combine and Enhance
- Add in the pressure-cooked kidney beans and torn tortillas.
Step 4. Garnish and Serve
- Prepare picardigayo by mixing chopped tomato, onion, salt, coriander, green chilies (optional), and lemon juice (optional).
- Add nacho chips (optional).
- Serve the soup topped with grated cheese, picardigayo, and nacho chips.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- If the blended mixture is too hot, let it cool for a few minutes before proceeding.
- Eating soup before a meal aids in digestion.
Nutrition
- Calories: approximately 350-400
- Fat: 10-15g
- Carbs: 60-70g
- Protein: 10-12g
FAQs
1. Can I make this soup vegetarian/vegan?
Yes! Simply omit the chicken broth and replace it with vegetable broth for a vegetarian version. For vegan, ensure your broth and any other ingredients are also vegan-friendly.
2. How can I make the soup spicier?
Add more chipotle peppers in adobo sauce, or a pinch of cayenne pepper to increase the heat to your liking. You can also add a chopped jalapeño.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Warm & Tasty Mexican Tomato Soup is the perfect comforting dish for a chilly winter evening. Enjoy its rich flavors and vibrant colors, and feel free to experiment with additions to personalize your bowl. So grab your ingredients and get cooking – you won't regret it!