- 6
- 10 mins
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground pepper, to taste
- 1 medium yellow onion, thinly sliced
- 3 large cloves garlic, minced
- 1 teaspoon ground cumin
- 6 tomatillos, rinsed and quartered
- 1 (12-ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
- 3 cups chicken broth
- Juice of 2 limes
- 1 cup corn tortilla chips, crushed
- 1 avocado, sliced
- 1 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Preparation
Step 1
In a large soup pot, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and sauté, 3 minutes or until golden, stirring often. Remove chicken and set aside. Add onion to pot and cook 5 minutes or until golden, stirring often. Add garlic and ground cumin. Cook 1 minute. Add tomatillos, HERDEZ® Red Guajillo Chile Mexican Cooking Sauce and chicken broth. Bring soup to a boil, reduce heat to a simmer and cook 5 minutes. Remove soup from heat and use a blender to puree soup until smooth. Pour purée back into pot and add browned chicken. Bring soup back to a simmer and cook 5 to 10 minutes or until chicken is cooked through. Stir in lime juice, to taste.
To serve, ladle soup into bowls and top with crushed tortilla chips, avocado slices, crumbled Cotija cheese and chopped cilantro.