Mexican Habanero Tomato Soup Recipe

mexican habanero tomato soup recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Crock pot sweet chicken chili recipe. Learn how to cook yummy and juicy chicken chili in a slow cooker. #slowcooker #crockpot #chicken #chili #dinner #homemade

    Crock Pot Sweet Chicken Chili Recipe

  • The best instant pot shrimp curry recipe. Learn how to cook yummy spicy shrimp in an electric instant pot. #pressurecookerrecipes #instantpotcooking #shirmp #indianrecipes #dinner #homemade

    The Best Instant Pot Shrimp Curry Recipe

  • Instant pot Asian shrimp pasta recipe. Learn how to cook yummy sweet and spicy shrimp with spaghetti in an electric instant pot. #instantpot #pressurecooker #shrimp #pasta #dinner #homemade

    Instant Pot Asian Shrimp Pasta Recipe

  • prosciutto wrapped figs and pistachio

    Prosciutto Wrapped Figs and Pistachio

  • Slow cooker onion soup. Very simple and delicious onion soup cooked in slow cooker. #slowcooker #crockpot #onion #soup #dinner #easy #homemade

    Slow Cooker Onion Soup

Nutritional Info

This information is per serving.

  • Calories

    114
  • Fat

    2.2 g
  • Cholesterol

    0 mg
  • Sodium

    102.4 mg
  • Carbohydrate

    21.1 g
  • Fiber

    3.7 g
  • Protein

    3.4 g

Mexican Habanero tomato soup recipe. Very easy and delicious Mexican spicy soup.

Mexican Habanero Tomato Soup Recipe

Ingredients

  • 8 cups (2 kg) pureed tomatoes
  • 1 habanero
  • 5 cloves garlic, peeled
  • 1 roasted red pepper
  • 2 sun-dried tomatoes
  • 1 yellow onion, peeled
  • 2 cups (500g) cooked and shredded chicken
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method

Step 1

Working in batches, combine all ingredients, except shredded chicken, in a blender. Blend well.

Step 2

Heat a large pot with water over medium heat. Stir in habanero mixture and shredded chicken. Increase heat to high and bring to boil.

Step 3

Skim off the bubbly parts that rise to the top. Reduce heat to low and simmer for 30 minutes.

Step 4

Remove from the heat and ladle soup into bowls. Sprinkle with shredded cheese. Serve with sour cream and sprig of fresh parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.