Mexican-Style Tomato Broth (for Tortilla Soup) Recipe
Mexican-Style Tomato Broth (for Tortilla Soup)
Authentic tortilla soup is more broth-based than thick and allows the chile flavors to shine through.
- 1 Tbsp Metropolitan Market Organic Extra Virgin Olive Oil
- 1 small onion, diced small
- 1 clove garlic, minced
- 5 Roma tomatoes, diced and seeded or 1 can (28-oz) Metropolitan Market Rustic Diced Tomatoes, drained
- 1 Tbsp apple cider vinegar
- 2 whole ancho or chipotle peppers
- 3 cups water
- Fresh lime juice
- Fresh cilantro sprigs
- Tortilla Soup:
- Crispy tortilla strips (See Cook’s Tips)
- Sliced avocado
- Fresh cilantro leaves
- Crema (dairy or plant-based)
- In a large sauce pan, warm olive oil over medium-low heat. Add onion and garlic, and sauté until onion softens. Add tomatoes and cook until reduced. Add the peppers and the apple cider vinegar. Cook until evaporated. Add water. Cover, leaving lid slightly ajar, and bring to a simmer. Adjust heat and simmer gently for 20 minutes.
- With tongs, remove peppers. Enjoy warm broth with a few drops 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.
- Cook’s Tips:
- For a heartier soup, add 1 can (about 14-oz) drained black or kidney beans.
Nutrition:Amount Per Serving (based on 3 servings)
Fat: 5 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 7 g
Fiber: 2 g
Total Sugar: 4 g
Added Sugars: 0 g
Protein: 1 g
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