Toasted Tortilla Soup with Queso Fresco, Chicken and Avocado

Name: Toasted Tortilla Soup with Queso Fresco, Chicken and Avocado
Yield: 10
Ingredients: 60.0ml Olive oil; 1.0each Onion, medium, sliced; 4.0each Garlic cloves, whole, peeled; 485.0g Tomatoes, canned, diced, drained; 30.0ml Guajillo chili puree; 4.0liter, prepared Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg; 8.0each Corn tortillas, cut in strips, fried; 300.0g Chicken, cooked, shredded; 3.0each Avocado, cubed; 250.0g Queso fresco; 10.0each Lime wedge; 0.0x Radishes, sliced, as needed; 0.0g Cilantro, chopped, for garnish

Toasted Tortilla Soup with Queso Fresco, Chicken and Avocado – - Recipe

Queso fresco, shredded chicken, cubed avocado and spicy chile purée make a flavourful and festive soup with Knorr Ultimate® Roasted chicken base.

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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

Soups & Stews

Spring

Summer

Fall

Winter

Gluten free

Chicken

Queso fresco, shredded chicken, cubed avocado and spicy chile purée make a flavourful and festive soup with Knorr Ultimate® Roasted chicken base.

...

Preparation

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.
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.