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Ingredients
  • ¾ large yellow onion quartered
  • 2 cloves of garlic, minced
  • 1 ½ lb. Roma tomatoes, half peeled and chopped, and half not peeled and chopped
  • ¾ C. water
  • ½ C. fresh cilantro
  • 6 C. hot water
  • Puree ingredients in a blender until very well incorporated.
  • Add puree to a large stock pot
  • Pour in 6 C hot water
  • 1 tsp black pepper
  • 1 Tbsp Light Chili Powder
  • 4 Tbps Knorr Chicken bouillon
  • 1 box (32 oz) Swanson Chicken Broth
  • Add dry ingredients and chicken broth to base, cover and bring to a boil over high heat.
Steps
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