Fresh Tomato Chili Soup
Cuisine: American
Author: Georgeanne Brennan and Charlotte Glenn
  • 8 tomatoes - medium
  • 1 garlic clove; minced
  • 1/2 teaspoon hot chili powder or cayenne
  • 1 Cup chicken broth
  • 1 green onion; chopped
  • cilantro; chopped
  • cumin seeds; crushed
  • 1 lime; fresh, cut into wedges
  • tortilla chips or bread roll
  1. Wash tomatoes and broil until skins are brown and shriveled and interior is soft. Skin and puree in food processor with garlic, chili powder and broth.
  2. Garnish with green onion, cilantro, cumin and lime. Serve hot or at room temperature with tortilla chips or bread.
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