Mexican Chocolate Soup
Carried this recipe around since 1996 and finally had the guts to give it a try. Amazing. Easy and tasty. I didnt have tequila so I used some dry Moscato and added a few spices to the mix, and used Bobs Red Mill gluten free pizza dough mix for flour.
Carried this recipe around since 1996 and finally had the guts to give it a try. Amazing. Easy and tasty. I didnt have tequila so I used some dry Moscato and added a few spices to the mix, and used Bobs Red Mill gluten free pizza dough mix for flour.
- 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
Step-by-step
- 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.
Sauté the diced vegetables in vegetable oil over medium-high heat until they reach a crisp-tender visual stage, ensuring they retain some resistance before the liquid is introduced. Mesoamerican culinary traditions long combined bitter cacao with chili peppers, spices, and savory broths long before chocolate became exclusively sweetened. This pairing bridges ancient flavor profiles with modern vegetable soups. Modern cooks often substitute dry white wine or sherry for tequila at a one-to-one ratio when adapting the recipe for different dietary preferences or ingredient availability.
- Dice the white onion, carrot, celery, zucchini, red bell pepper, and jalapeño to uniform sizes so they soften simultaneously.
- Whisk the cocoa powder, flour, and ground spices thoroughly into the warm vegetable mixture to prevent clumping before adding the quart of broth.
- Simmer the pot over reduced heat for five to ten minutes until the vegetables are completely tender.
- Stir in the fresh cilantro, salt, and pepper just before serving to preserve the bright herbal aroma.
Leftovers keep sealed in the refrigerator for up to three days. Reheat the mixture gently on the stovetop without letting it boil vigorously.
