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El Fenix Tortilla Soup


  • 1 14-1/2 oz Can of Tomatoes (I Used Diced with Green Chilies)
  • 1 Garlic Clove - Crushed
  • 1/4 Tsp Sugar
  • 2 Tbs Fresh Chopped Cilantro
  • 1 Onion - Chopped
  • 5 Cups Chicken Broth
  • Salt & Pepper
  • Tobasco
  • Chili Powder (Optional)
  • Cumin (Optional)
  • 1 Can Black Beans - Drained (Optional)
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