It’s a terrible name, but it’s a great-tasting soup! And it won’t give you heartburn unless, unless… it’s so good you eat way too much of it!
Spicy Mexican Tomato Soup
aka “Tomato Heartburn”
3 oz. chorizo chicken (or omit altogether)
1 onion, quartered, then sliced
1 tbsp. oil
3 Anaheim or Ortega chilies
2 jalapeno chilies
2 lbs peeled tomatoes in juice
1 oz. (2 tbsp.) chicken base (Better than Bouillon)
1 pint whipping cream or milk
8 oz. corn
Slow roast the 3 ortega chilis for 25 minutes. Meanwhile, cut onion and saute in oil (in a large pot) till translucent. Add tomatoes and chicken base. Blend with hand-held blender. Place quartered jalapenos and roasted Ortega chilies (with ends cut off) in blender. Liquefy, adding water if necessary. Pour into soup mixture. Add corn, heat through. When hot, add 1 pint whipping cream and heat through, taking care not to bubble mixture. There should be no need to add salt.