Prepare the Soup

  • Olive oil 4 Tbsp
  • Onion, medium, sliced 1 each
  • Garlic cloves, peeled, whole 4 each
  • Tomatoes, canned, diced, drained 15.5 oz
  • Guajillo chile puree 2 Tbsp
  • Knorr® Ultimate Roasted Chicken Base 1 gallon, prepared

To Serve

  • Corn tortillas, cut in strips, fried 8 each
  • Chicken, cooked, shredded 10 oz
  • Avocado, cubed 3 each
  • Queso fresco 2 cups
  • Lime wedge 10 pieces
  • Radishes, sliced for garnish
  • Cilantro, chopped, for garnish
  1. Prepare the Soup

    • Heat 3 Tbsp 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 1 Tbsp 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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