- 10 plum tomatoes, halved lengthwise
- 1 to 2 Anaheim peppers, halved and seeded
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 tablespoon minced fresh cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
- 8 corn tortillas (6 inches), cut into 1/4-inch strips
- Sour cream, optional
- Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.
- In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth.
- Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.
- Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired. Yield: 6 servings.
Originally published as Southwestern Tomato Soup in Taste of Home August/September 2001, p27
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