Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4303/
Tomato-Chili Soup
Yield: Makes 6-8 servings
Ingredients
| 4 | lbs. | tomatoes | |
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| 2 | tablespoons | olive oil | |
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| 1 | onion, chopped | ||
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| 1/2-3/4 | teaspoon | dried red pepper flakes | |
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| 2 | large cloves garlic, chopped | ||
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| 2 | teaspoons | chili powder | |
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| 1/2 | teaspoon | ground cumin | |
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| 3 1/2 | cups | vegetable, beef or chicken stock | |
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| Salt and pepper to taste | |||
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| 2/3 | cup | cream | |
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| 1 | cup | shredded Cheddar cheese | |
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| 6-8 | tablespoons | sour cream | |
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| Corn chips | |||
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Directions:
Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.
Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4303/
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