Mexican Chocolate Soup
Carried this recipe around since 1996 and finally had the guts to give it a try. ..Amazing. Easy and tasty. I didn't have tequila so I used some dry Moscato and added a few spices to the mix, and used Bob's Red Mill gluten free pizza dough mix for flour.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 white onion diced
- 1 carrot diced
- 2 celery stalks diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 jalapeã±o pepper diced
- 2 tbsp vegetable oil diced
- 1 to 2 tbsp tequila
- 2 tbsp cocoa
- 1 tbsp flour
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon coriander ground
- 1 teaspoon cumin
- 2 teaspoon oregano
- 1 quart broth
- 1/2 cup fresh cilantro chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Carbohydrate 8.61577180856853 g
- Cholesterol 0 mg
- Fat 4.10039195580945 g
- Fiber 1.80133732612188 g
- Protein 1.56251523943988 g
- Saturated Fat 0.424943581644849 g
- Serving Size 1 1 Serving (258g)
- Sodium 559.035042473666 mg
- Sugar 6.81443448244665 g
- Trans Fat 0.146541184279232 g
- Calories 79 calories
Dice first 6 ingredients. Sauté vegetables in oil in a pot until crisp-tender. Add tequila, and remove from heat. Combine cocoa, flour, and cinnamon and spices; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in cilantro, salt, and pepper.
