Mexican Soup With Tomato, Onion and Cilantro

Photo: flickr user austinevan

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Yield:

4.0 servings

Added:

December 21, 2009

Creator:

Anonymous

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Ingredients

2 quarts defatted chicken broth

2 sprg fresh spearmint

1 medium white onions peeled, finely

chopped

1 jalapeno chile pepper seeded (optional),

finely chopped

1 clove garlic peeled, minced

1 pound firm ripe tomatoes peeled, seeded,

finely chopped

1/2 cup chopped fresh cilantro leaves

salt (to taste)

1 small avocado pitted, peeled,

finely chopped

2 limes cut into wedges

Preparation

1

Combine the broth, mint, onion, garlic and pepper in a soup pot and bring to a boil. Boil for 5 minutes, then add the tomatoes and cilantro. Reduce heat to low; simmer for another 5 minutes. Remove from heat. Add salt to taste. Divide chopped avocado among bowls. Ladle soup over the avocado.

2

Serve with lime wedges.

3

NOTES : A quick soup gets its flavor kick from cilantro and lime.

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