Mexican Soup With Tomato, Onion and Cilantro

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.

Tools

 



Yield:

4.0 servings

Added:

December 21, 2009

Creator:

Anonymous

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