Combine first 5 ingredients in a blender. Blend to desired consistency; I blend almost very smooth so it is most similar to El Fenix. Take blended mixture and put in a large pan along with the 5 cups chicken broth, salt & pepper, and tobasco. Here I like to add a little chili powder and cumin for some extra spice as well as 1 can of drained black beans. Heat for 20 minutes.
Serve with avocado, shredded jack cheese, tortilla strips and fresh lime squeezed on top.
Note: 2 cups of diced chicken can be added
El Fenix Restaurant
Adapted by Katy Ryan