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Tex-Mex Tomato Soup
Saute a diced onion and 2 T. canola in a saucepan until translucent. Add two cloves minced garlic, a chopped poblano chile, ¼ t. red pepper flakes, and 1 t. cumin; cook about two more minutes. Transfer mixture to a blender along with a 14 oz. can fire-roasted diced tomatoes (undrained); process until smooth. Add 1 T. oil to used saucepan and add pureed mixture. Stir over medium-high heat about five minutes, until color darkens. Add 4 c. chicken broth and simmer for about 30 minutes, until desired thickness. Add lime juice and salt to taste. Serve with toasted tortilla strips, cheese, cilantro, and/or avocado slices. Yum!
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Wilson Dental Care |