Serves: 1-3 Time: 45 minutes Difficulty: Moderate
- 1 14.5-oz. can fire-roasted tomatoes
- 1/2 small onion, diced
- 1/2 jalapeno, diced
- 1 garlic clove, minced
- 1 T. cumin
- 2-3 c. stock
- salt, pepper, oil
- handful of corn tortilla scraps
- garnish of choice - I used a few corn chips and chopped cilantro
Heat a light layer of oil in a pot. Add the onion and jalapeño, season with salt, and let them soften for five minutes. Add in the garlic, cumin and tomatoes and stir for a minute. Season with salt and pepper, then add in the stock. Let the soup simmer for 30 minutes.
Taste the soup and adjust seasoning to taste. Add in the tortilla scraps and stir to combine. After two minutes, blend or puree the soup and return it to the pot.
Once the soup is heated through, ladle into bowl and serve topped with your favorite garnishes.