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Prepare the Soup

  • Limes, cut into wedges, for garnish 10 each
  • Corn tortillas 8 ea
  • Avocado, slice 1 slices
  • Chicken, cooked, shredded 300 g
  • Knorr Ultimate® Roasted Chicken Base, prepared 2 L
  • Queso fresco 300 g
  • Guajillo chili puree 5 ml
  • Canned tomatoes, drained 240 ml
  • gousses d’ail entières, pelées 2 each
  • Onion, medium, diced 240 g
  • Lard 1 nl
  1. Prepare the Soup

    • In large sauce pan, heat ½ oz. of the lard over medium-low heat. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, about 10 minutes. Place into a blender or food processor, add the tomato and process until smooth.
    • Heat the remaining ½ oz. of lard in the same pot. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan. Add the guajillo chile puree and mix.
    • Stir the prepared Knorr Ultimate® Roasted Chicken Base into the tomato mixture, partially cover and simmer for 30 minutes.
    • Just before serving, divide the cheese among 10 bowls, and top with the fried tortilla strips, cooked shredded chicken and avocado. Ladle on the hot soup and serve right away. Serve with lime wedges.
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