Mexican-Style Tomato Broth (for Tortilla Soup) Recipe

Ingredients:

• BROTH:
• 1 tablespoon extra virgin olive oil
• 1 small white onion, small diced
• 1 clove garlic, minced
• 5 Roma tomatoes, seeded and diced or 1 (28 ounce) can diced tomatoes, drained
• 1 tablespoon apple cider vinegar
• 2 whole ancho or chipotle peppers
• Fresh lime juice
• Fresh cilantro sprigs
• TORTILLA SOUP:
• Crispy tortilla strips (See Cook's Tips)
• Sliced avocado
• Fresh cilantro leaves
• Mexican crema

Directions:

1. In a large sauce pan, warm olive oil over medium-low heat. Add onion and garlic. Sauté until onion is soft. Add tomatoes and cook until reduced. Add peppers and apple cider vinegar. Cook until evaporated. Add 3 cups water. Cover, leaving lid slightly ajar, and bring to a simmer. Adjust heat and simmer gently 20 minutes.
2. With tongs, remove peppers. Enjoy warm broth with a squeeze of lime juice and a sprinkle of fresh cilantro. To serve as tortilla soup, top with crispy tortilla strips, sliced avocado, fresh cilantro, and a spoonful of crema.
3. Cook's Tips:
4. For a heartier soup, add 1 (14 ounce) can drained black or kidney beans.