Wide Chile Soup


Wide Chile Soup


  • Soup:
  • 8 c. chicken broth
  • 3 ea. large tomatoes
  • 3 ea. wide chilies dry, hydrated in warm water without seeds
  • 1/2 c. onion, finely chopped
  • 1/2 c. vegetable oil
  • 1 T. garlic, finely chopped
  • Garnish:
  • 1 c. queso fresco, crumbled
  • 1 ea. Avocados From Mexico, sliced
  • 1 T. cilantro, chopped
  • Tortilla chips to taste


  1. In a large (deep) saucepan, heat 2 tablespoons oil on medium-high heat and the onion. Cook for 2-3 minutes and add the garlic and tomatoes. Cook for 10 minutes, remove from heat and transfer to a blender.
  2. Add the soaked chiles to blender and blend together until a smooth puree consistency.
  3. Add the puree through a strainer and set aside.
  4. In the same saucepan, heat 1 tablespoon oil and the puree on medium heat. Stir constantly for 5 minutes.
  5. Add the broth and let it boil for 2-3 minutes. Remove from the heat and add salt and pepper to taste.
  6. Evenly distribute into 6 bowls and sprinkle cheese on top of each. Garnish with slices of avocado and cilantro. Serve with tortilla chips.


Nutrition Facts
Wide Chile Soup
Amount Per Serving 6
Calories 340 Calories from Fat 0
% Daily Value*
Total Fat 29g 37%
Saturated Fat 6g 29%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 15mg 5%
Sodium 1320mg 57%
Total Carbohydrates 15g 6%
Dietary Fiber 5g 16%
Total Sugars 10g  
  Includes 0g Added Sugars 0%
Protein 8g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 10%
Iron 0mg 4%
Potassium 400mg 37%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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