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.
- 411.06 g canned tomatoes, undrained
- 1 medium onion, diced
- 1 garlic clove, minced
- 29.58 ml cilantro or 29.58 ml parsley
- 1.23 ml sugar
- salt and pepper
- Tabasco sauce
- 1182.95 ml chicken broth
- 2 chicken breasts, boiled, deboned and cubed
- 473.18 ml 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!
I just watched this recipe on TV and chef Lucas' recipe does not in any way resemble this recipe. He starts by melting Lard, then sauteeing dried guajillo chili peppers, onions, tomato paste, cumin and garlic, and then dry chicken base/bouillon.After the onions have softened, He adds the contents of the skillet to a pot and adds water. He allows this to simmer to develop the flavors. Then he adds a little lemon and hot sauce. He removes the chiles and adds chopped cilantro. Per serving he adds tortilla strips, avocado and cheese. He specifically states that there is NO CHICKEN in his recipe. So, there you have it. The author says he got the recipe from El Fenix; so i guess he got ripped off.