Toasted Tortilla Soup with Queso Fresco, Chicken and Avocado
Queso fresco, shredded chicken, cubed avocado and spicy chile purée make a flavourful and festive soup with Knorr Ultimate® Roasted chicken base.
Gluten free
Ingredients per serving
Prepare the Soup
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Olive oil 60.0 ml
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Onion, medium, sliced 1.0 each
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Garlic cloves, whole, peeled 4.0 each
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Tomatoes, canned, diced, drained 485.0 g
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Guajillo chili puree 30.0 ml
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Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 4.0 liter, prepared
To Serve
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Corn tortillas, cut in strips, fried 8.0 each
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Chicken, cooked, shredded 300.0 g
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Avocado, cubed 3.0 each
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Queso fresco 250.0 g
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Lime wedge 10.0 each
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Radishes, sliced, as needed
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Cilantro, chopped, for garnish
Preparation
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Prepare the Soup
- Heat 45 ml olive oil in large saucepot over medium-low heat and onion and whole garlic cloves until both are deep golden-brown, about 10 minutes. Process in blender or food processor with tomatoes until smooth.
- Heat remaining 15 ml olive oil in same saucepot and cook tomato mixture, stirring constantly, until thick and considerably darker, about 5 minutes. Stir in guajillo chile puree.
- Stir in prepared Knorr® Ultimate Roasted Chicken Base and simmer, partially covered, 30 minutes.
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To Serve
- Just before serving, divide cheese into 10 bowls. Add shredded chicken and avocado. Ladle in the hot soup. Top with tortilla strips, radishes and chopped cilantro, serve with lime wedges.
