Recipe by pansregnig

Based on a recipe from "The Ultimate Hot and Spicy Cookbook" p. 18.

Ingredients Nutrition


  1. Heat the oil in a saucepan. Add the onion and garlic and cook over medium heat for 5 to 8 minutes, until just softened. Add the tomatoes and salt and cook for 5 more minutes.
  2. Stir in the chicken stock. Bring the liquid to a boil, covered, then lower the heat and simmer for about 15 minutes more.
  3. Add the carrot to the soup. Cook, covered, for 10 minute. Add the zucchini, chicken and chilies, and continue cooking, uncovered, for about 5 minutes, or until the vegetables are just tender.
  4. Divide the tortilla strips among four soup bowls and sprinkle each one with the avocado. Ladle in the soup, then sprinkle the scallions and cilantro on top. Serve immediately.

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