- Place tomatoes, garlic, onion and 1 cup of the tortilla chips in a blender or food processor; blend to a fine purÃ©e.
- Heat oil in a large, heavy saucepan over low heat. Add purÃ©e and simmer 15 to 20 minutes or until onion is soft.
- Stir in red pepper flakes and pimentÃ³n. Add broth; increase heat to medium and bring to boiling. Reduce heat; add chicken and simmer 10 minutes more.
- Ladle soup into individual bowls, top with cilantro, and serve. If desired, serve with avocado, sour cream, lime wedges and small mounds of remaining tortilla chips arranged on a large platter or in individual bowls.
View all nutritional information
Calories 290, Calories Fat , Total Fat 13g, Saturated Fat 2g, Cholesterol 33mg, Sodium 747mg, Carbohydrate 23g, Protein 18g
|Calories (fat) extra||176|
|Total Fat (extra)||21|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||22|
|Vitamin C (extra)||49|