Mexican Habanero Tomato Soup Recipe

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

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Nutritional Info

This information is per serving.

  • Calories

  • 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


  • 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


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.

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