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Mexican Soup With Tomato, Onion And Cilantro Recipe

by Global Cookbook

Ingredients

2 quart defatted chicken broth 2 sprg fresh spearmint 1 med white onions peeled, finely minced 1 x jalapeno chile pepper seeded (optional), finely minced 1 x clove garlic peeled, chopped

1 lb hard ripe tomatoes peeled, seeded, finely minced 1/2 c. minced fresh cilantro leaves salt (to taste) 1 sm avocado pitted, peeled, finely minced 2 x limes cut into wedges

Directions

1. Combine the broth, mint, onion, garlic and pepper in a soup pot and bring to a boil. Boil for 5 min, then add in the tomatoes and cilantro. Reduce heat to low; simmer for another 5 min. Remove from heat. Add in salt to taste. Divide minced 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.

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