Mexican Soup With Tomato, Onion and Cilantro
By: Anonymous
Published: Monday, December 21, 2009 - 11:39pm

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.