Ingredients
1 small yellow onion
1 clove garlic
olive oil
1 1/2 Tbsp chili powder
3/4 tsp coriander
1/4 tsp cumin
1/4 C canned tomatoes undrained
1 bay leaf
1 Tbsp fresh thyme leaves
4 C chicken broth
Preparation
Thinly slice onion and crush garlic. Pour a thin layer of oil into a medium size saucepan. Simmer garlic and onion over low heat with the cover on until onions become soft and translucent. Add chili powder, coriander, cumin, and tomatoes. Cook 5 minutes, then add bay leaf, thyme and broth. Bring soup to a simmer and cook 20-25 minutes. Strain and save broth. Arrange your choice of garnishes into 4 bowls. Divide broth into bowls and serve.
