Tomato soup puree with chipotle pepper and corn chips – A detailed recipe for cooking. Share with friends: 
Dish Photography: Johnny Miller Time: 30 min. Difficulty: Easy Quantity: 3.5 tbsp. The recipes use volumetric measuring tanks with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l vegetable oil
- 1 small red onion head, chop
- 2 cloves of garlic, chop
- 1 tbsp. l chopped chilli chipotle in adobo sauce
- 1 can (450 gr.) Chopped canned tomatoes per own juice
- 2.5 tbsp. lightly salted chicken stock
- 1/2 tbsp. lightly crushed corn chips, as well as whole chips for filing
- 1 tbsp. l tequila (optional)
- Coarse salt
- Sour cream and chopped fresh cilantro, for serving
Recipes with similar ingredients: red onion, garlic, pepper chipotle in adobo sauce, tomatoes, chips, tequila, sour cream, cilantro
Recipe preparation:
- In a medium-sized pan, heat the vegetable oil to average temperature. Add red onion, garlic and sauté, stirring occasionally until onion is soft, about 4 min Add chipotle peppers, tomatoes and chicken stock, enlarge temperature and bring to a boil. Add crushed chips and tequila; reduce temperature and simmer for 10 minutes.
- Pour the soup into a blender and chop until smooth. To salt. Pour the mashed soup into small bowls (or glasses); put on a spoonful of sour cream, sprinkle with cilantro and serve with corn chips.
