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“Simple but satisfying. It's easy to make, but it might be hard to get hold of epazote if you're not in the South. It's also easy to convey this to a vegetarian recipe.”
4 bowls

Ingredients Nutrition


  1. Place the chile pieces and tomatoes (with juice) into a blender or food processor.
  2. Heat the oil in a Dutch oven over medium-high heat. When hot, add the onions and garlic and cook until starting to brown, about 8 minutes.
  3. Pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender. Process until smooth.
  4. Return the pan to medium-high heat. When hot, add the puree and stirring frequently, cook until thickened to the consistency of tomato paste, about 10 to 12 minutes.
  5. Add the broth and epazote. Reduce the heat to medium-low and simmer for 10 minutes. Taste and season with salt.
  6. Divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls. Ladle soup into bowls, and garnish with the sour cream and a lime wedge.

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