+

Prepare the Soup

  • Olive oil 60.0 ml
  • Onion, medium, sliced 1.0 each
  • Garlic cloves, whole, peeled 4.0 each
  • Tomatoes, canned, diced, drained 485.0 g
  • Guajillo chili puree 30.0 ml
  • Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 4.0 liter, prepared

To Serve

  • Corn tortillas, cut in strips, fried 8.0 each
  • Chicken, cooked, shredded 300.0 g
  • Avocado, cubed 3.0 each
  • Queso fresco 250.0 g
  • Lime wedge 10.0 each
  • Radishes, sliced, as needed
  • Cilantro, chopped, for garnish
  1. 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.
  2. 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.
Home
Products
Recipes
Chef Inspiration
Menu