Mexican Tomato Soup

Author: The Hungry Hooker

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Mexican Tomato Soup

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 2 poblano peppers
• 4 garlic cloves
• 1/2 red onion
• 28 oz canned crushed tomatoes
• 2 tbs Siete taco seasoning
• 1/3 cup nutpod original oat creamer
• 1/3 cup chicken broth or vegetable broth
• 1 tbs cumin
• red pepper flakes, to taste
• salt, to taste
• Siete tortilla
• Mexican shredded cheese
• olive oil
• jalapeños
• fresh cilantro

Instructions

1. in a large dutch oven on medium-low heat, drizzle olive oil and add diced poblano peppers, red onion, garlic, crushed tomatoes, and Siete taco seasoning. 
2. stir to combine. 
3. cover and cook on low for 25 minutes.
4. after 25 minutes, transfer soup to a blender or use an immersion blender to make it smooth.
5. after the soup is blended, bring it back to the dutch oven and add the nut pods, broth, salt, cumin, and red pepper flakes. 
6. turn heat to low and bring to a simmer for about 3-5 minutes.
7. cook your quesadillas. in a large pan on medium-low heat, drizzle olive oil and place Siete tortilla on skillet with cheese inside and fold in half. flip once charred and softened.
8. serve soup with fresh cilantro, jalapeño, and a cheese quesadilla.

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