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Ranchero Soup

Ranchero Soup

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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Servings

8 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion peeled, cut into ¼-inch dice
  • 4 cloves fresh garlic finely chopped
  • 1 28-ounce can diced tomatoes or whole peeled tomatoes, with their liquid
  • 4 cups chicken stock or vegetable stock
  • 2 large eggs
  • ½ jalapeño minced
  • 1 avocado peeled, pitted, cut into tiny cubes
  • 2 scallions green part only, thinly sliced on the diagonal
  • ¼ cup loosely packed cilantro leaves roughly chopped
  • Juice of ½ lime
  • Additional limes cut into wedges, for garnish

Instructions

  • In a large soup pot, heat the oil over medium heat. Add the onion; cook until translucent, 5-6 minutes; do not allow it to brown. If it begins to brown, lower the heat. Add the garlic; cook for additional 3-4 minutes, until garlic is shiny.  
  • Add the tomatoes with their liquid. If they are whole, use your hand to squeeze and burst them. Add the stock. Simmer, uncovered, over low heat, for 30 minutes.
  • In a small bowl, whisk the eggs. Whisk the soup and while whisking, slowly drizzle in the eggs, whisking all the time. Simmer for 4 minutes. Ladle into bowls.
  • In a small bowl, stir together the jalapeño, avocado, scallions, cilantro, and lime juice. Top each bowl with a spoonful of this garnish. Serve a lime wedge with each bowl.
  • Recipe posted with permission from Kosher By Design Brings It Home: picture-perfect food inspired by my travels, by Susie Fishbein