Options are a good thing. It’s nice to have choices to customize a meal to your own taste. Selective eaters are more at ease when they can choose what goes on their plate or in their bowl. Others can pile it in and enjoy a feast of flavors and textures. I’m in that other category. The sandwiches I make for lunch are Dagwood-style. Hot dogs turn into knife and fork versions because there is too much on top to eat it the regular way. Tex-Mex Tomato Soup fits right in the multiple choice category.
The soup has a wonderful spicy kick. Fire-roasted tomatoes simmer with onions, jalapeño peppers, garlic, broth, and ancho chile powder. Hatch chile powder is an alternative spice if you can find it in your area. You can adjust the heat level by using more or less jalapeño and chile powder. It’s then puréed and simmered a bit longer for the flavors to fully develop. You can make it vegetarian by using vegetable stock and not serving with chicken or turkey toppings.
What are the topping choices? There are many. Shredded turkey or chicken, avocado, black beans, corn, tortilla chips, sour cream, cheese, lime wedges, sliced jalapeños, cilantro, and whatever you think would be good to go in the soup. It’s fun to set out a variety and to build your own special soup. My version would be a little of everything. Bring on the flavors and textures!
Tex-Mex Tomato Soup is great for Sunday Supper. The February theme is “Red” and what a way to showcase the color than with using tomatoes. The soup warms you up on a cold winter day. It certainly warmed up my family on the day of an ice storm.
Do you enjoy recipe or meal options? Do you set up a taco or salad bar for your family? Next time make a soup bar and watch your family and friends have fun with their combinations.
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 to 2 jalapeño peppers seeded and finely chopped
- 2 garlic cloves minced
- 2 28- ounce cans diced fire-roasted tomatoes
- 32 ounces low-sodium chicken or vegetable broth
- 1 1/2 teaspoons ancho or hatch chile powder
- Shredded chicken or turkey
- Diced avocado
- Cooked corn kernels
- Black beans
- Sour Cream
- Tortilla chips
- Grated cheese
- Lime wedges
- Jalapeño pepper slices
- Fresh cilantro
Heat olive oil in a large Dutch oven over medium heat. Add onion, salt, and pepper. Stir and cook until onions have slightly softened, about 3 minutes.
Add jalapeño pepper and cook until onions are translucent, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add tomatoes, broth, and chili powder. Stir to combine.
Bring to a boil then reduce heat to a simmer. Loosely cover and cook for 30 minutes.
Purée using an imersion blender or by batches in a blender.
Return puréed soup to the Dutch oven and simmer for 10 to 15 minutes.
Taste and adjust seasoning with salt and pepper.
Ladel into bowls and serve with desired toppings.
Recipe adapted from one in Women’s Day magazine January 2014 issue.