Time: 30 min.
Complexity: easily
Quantity: 3.5 tbsp.

Tomato soup with chipotle peppers and corn chips - a detailed recipe.

Ingredients:

• 1 tbsp. vegetable oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon chopped chipotle chili peppers in adobo sauce
• 1 can (450 g) chopped canned tomatoes in their own juice
• 2.5 cups lightly salted chicken broth
• 1/2 cup lightly crushed corn chips, plus whole chips for serving
• 1 tbsp tequila (optional)
• Coarse salt
• Sour cream and chopped fresh cilantro, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red onion, garlic, chipotle peppers in adobo sauce, tomatoes, chips, tequila, sour cream, cilantro

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Preparation:

Step 1
• In a medium saucepan, heat vegetable oil over medium heat. Add red onion and garlic and sauté, stirring occasionally, until the onion is softened, about 4 minutes. Add chipotle peppers, tomatoes, and chicken broth; increase heat and bring to a boil. Add crushed chips and tequila; reduce heat and simmer for 10 minutes.
Step 2
• Pour the soup into a blender and blend until smooth. Season with salt. Ladle the soup into small bowls (or shot glasses); top with a spoonful of sour cream, sprinkle with cilantro, and serve with corn chips.

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