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Prepare the Soup

To Serve

  • Corn tortillas, cut in strips, fried 8 each
  • Chicken, cooked, shredded 300 g
  • Avocado, cubed 3 each
  • Queso fresco 250 g
  • Lime wedge 10 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.