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.
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