I didn't make it very far in the Post a Day in May series. Go figure. In my defense it's been warm here, so warm in fact that we've spent our days playing in the dirt and running in the park, while our nights have involved scrubbing off the fun. And when warm days seem few and far between we have to enjoy them while we have them. Here, here, for summertime, friends!
On that same note it, snowed last week (our weather is so fickle, I can't make this stuff up). So I whipped up this spicy dish using my leftover jalapenos. It's a tasty one, I promise!
Creamy Tomato and Jalapeno Soup
5 pureed jalapenos (remove seeds)
1 pureed medium yellow onion
5 purred garlic gloves
1 can petite diced tomatoes
1 TBS olive oil
1 8 oz. can chicken broth
2 cups half and half
2 tsp cumin
1/4 cup chopped cilantro
dash of crushed red peppers
1 TBS lime zest
Puree jalapenos, onion, and garlic clothes. Place pureed mixture in soup pot with olive oil. Slowly saute until smell is flavorful. Mix in diced tomatoes, chicken both, cumin, cilantro, and red peppers simmer for half-an-hour. Mix in half-and-half and lime zest, simmer for an additional ten minutes.
Garnish with tortilla chips and cheese.