Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
This soup was delicious, although I did make a few modifications. This recipe is a great base, but lends itself to adding things to suit your taste. I added 1 tsp of ground cumin and 2 tsp of chile powder. I used diced tomatoes with jalapeno for some added heat. I added black beans, corn, zucchini and carrots because I wanted lots of veggies in it. I also used chicken from a precooked rotisserie chicken and I used homemade chicken stock. We added cheese, avocado, cilantro, and tortilla chips and topped it off with a few dashes of Tobasco and a dollop of sour cream. Delicious!
Well bend me over and SpanK Me! I've been naughty and I'll do it again just so I can have some more soup. Reminds me of the Chicken Soup served at a local Mexican Restraunt famous for their soup. I cut boneless skinless chicken breasts into 1 inch cubes and added it raw into the soup in step 3 and let it cook with the broth to save myself a step. Made for ZWT 5 by an Epicurean Queen!
This was terrific! I used pepperjack cheese cubes; homemade turkey broth; cilantro in a tube b/c our store was out of fresh (really?); and a bit of Goya seasoning. Loved everything about it and I didn't even bother to use the blender - chunky is good! Thanks, Potsie!