Mexican Tomato Soup

The question is...Are we ready? Line 4 gives you a clue. 
Instead of easing into snow we are diving head first with a forecast 6-10 inches in the next 48 hours. Seems like a really early start to winter season when a calendar check said winter begins December 21. 
Think I will put a pot of soup on to take the chill out of the air and add some warmth. Homemade creamy tomato soup is a remedy for just about anything including SNOW! 

Cook's notes:Use a rotisserie chicken it's a timesaver and adds more flavor to the soup.
Mexican Tomato Soup (Caldo de Pollo) 
Ingredients:

• 2 chicken breasts or 2-3 cups of meat
• 1 (28-ounce) can whole peeled tomatoes
• 1/2 tsp. freshly ground black pepper
• 2 tsp.brown sugar
• 2 TB. olive oil
• 1/2 cup chopped green onion
• 1-1/2 cups diced carrots
• 1-1/2 cups diced zucchini
• 2 garlic cloves, minced
• 1/4 tsp. cumin
• 1 bay leaf
• 1 TB. lime juice
• 1 (14-ounce) can Mexican-style stewed tomatoes
• 3 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese

Directions:

• Cook two chicken breasts, shred meat and set aside.
• Preheat oven to 300F.
• Drain whole tomatoes, reserving juice. Cut tomatoes into halves and place on baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with 1 tablespoon oil. Bake 40 minutes, or until browned.
• Heat olive oil in a large saucepan. Add green onion, carrot, garlic and cumin. Cook 10 minutes, covered. 
• Add roasted tomatoes, reserved juice, stewed tomatoes, lime juice and broth. 
• Bring to a boil, reduce heat and simmer 30 minutes. 
• Remove bay leaf.
• Mash with a potato masher or blend with an immersion blender soup until partially smoother. (You can also transfer to a food processor and blend until partially smooth, then return to pan.) 
• Add cream and additional salt and sugar to taste. Heat 5-8 minutes more on low heat.
• Serve with Monterey Jack cheese and serve with a quick pan-sauteed quesadilla.

Enjoy the Mexican flavors of Tomato Soup