STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
45mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: