Light, spicy and full of flavor, this Mexican favorite is a great way to start off a dinner party, especially on cold winter weeknights. Your family and guests will all appreciate the layers of flavor and hints of spice in this dish.
Despite appearances, this soup is so simple to make that it practically makes itself. Bursting with flavor, you can adjust the heat of the soup with every serving to ensure that your guests get the right amount of spice with each serving.
I used a slow cooker for this recipe so I could get myself together and before guests arrived to my Friday night dinner party, but you can just as easily prepare it on the stove moments before serving.
If you do have a slow cooker, this is also a great lunch to take to work. Prepare it in the morning as you get ready and in 30 minutes, it's ready to go!
32 ounces of beef, chicken or vegetable broth
1 tablespoon of tomato puree
1 large Spanish (yellow) onion
3 large tomatoes
1 bundle of cilantro
1 squeeze of lime
3 ripe avocados
2 cups of shredded cheddar cheese
1 large bag of corn tortilla chips
1 jar of green chili salsa
1 clove of garlic
Dice up your onion and garlic and gently pan fry until golden brown and the onions tanslucent.
Add your stock to the pan to gently absorb the browning on the pan.
Set your slow-cooker to warm and add the stock, onion and garlic to your pot.
Add your squeeze of lime, diced tomatoes and tomato puree to the pot and mix well. Simmer on low heat for 30 minutes to an hour.
When the soup is ready, add the tortilla chips, cheese, salsa, cilantro and sliced avocado to a serving bowl and top with the broth just before serving.