El Fenix Copycat Recipes

THE NAUGHTY THINGS I DO FOR CHICKEN TORTILLA SOUP

The Naughty Things I Do for Chicken Tortilla Soup image

El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.

Provided by Pot Scrubber

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

14 1/2 ounces canned tomatoes, undrained
1 medium onion, diced
1 garlic clove, minced
2 tablespoons cilantro or 2 tablespoons parsley
1/4 teaspoon sugar
salt and pepper
Tabasco sauce
5 cups chicken broth
2 chicken breasts, boiled, deboned and cubed
2 cups monterey jack cheese, cubed
2 medium avocados, cubed
tortilla chips
lime

Steps:

In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
Pulse in blender until chunky.
In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
Simmer 20 minutes, season to taste.
To serve:.
Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
Sprinkle with lime juice, if desired.

Nutrition Facts : Calories 575.8, Fat 40.5, SaturatedFat 15.4, Cholesterol 96.7, Sodium 1437.3, Carbohydrate 17.3, Fiber 8.3, Sugar 5.7, Protein 38.3

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