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