Make this with ripe raw heirloom tomatoes when they’re in season. It comes out tasting much more summery. Stir in either chicken and/or the beans and corn (which, in combination, make up a complete protein!) to make this a great, hearty soup. To make it hot, add hot sauce or cayenne pepper! Makes about 4 servings.
tortilla chips (if stale, toast briefly in your oven or toaster oven)
1 15-oz can tomatoes with juice, or 2 cups quartered raw tomatoes
2 whole carrots, ends removed (if not organic, peel)
1-2 garlic cloves
1/2 sweet onion, quartered (optional)
1 tablespoon chili powder
1 tsp ground cumin
2 Tbsp fresh lime juice, or to taste
salt and black pepper to taste
1/4 cup chopped fresh cilantro leaves
1 ripe avocado, peeled, pitted, and chopped
additional tortilla chips
1/2 – 1 cup shredded cooked chicken
1/2 – 1 cup fresh corn kernels (from 1-2 ears)
1/2 – 1 cup black beans (drained)
1/2 – 1 cup chopped fresh tomatoes
Place the tomatoes and their juice, stock/water (at any temperature you’d like), garlic, onion, chilies, cumin and a small handful of tortilla chips into your blender. For high-powered blenders: Blend on high until steam starts coming from the top. For standard blenders: Blend about 4 minutes, until completely smooth.
Add lime juice, salt and pepper to taste. Pulse in any additional ingredients (including the chips!). Serve in bowls, garnished with cilantro, avocado, and remaining tortilla chips.
If you prefer this soup piping hot, you may transfer it to a pan and heat on the stovetop.
*Shortcut Alert!* I found that Whole Foods carries a small 10-oz can of tomato + jalepeno + cilantro that makes this recipe even simpler… it’s a little less tomatoes, but I find it still makes for a great soup when subbed in.