3 pints chicken stock, ½ yellow onion, 1 pint tomato juice, 2 oz. lime juice, 1 tsp. oregano, 3 cloves garlic minced, 2 tsp. New Mexico red chile powder, 6 corn tortillas, ½ bunch cilantro

Credited Chef


  1. Place all ingredients in a large pot and bring to a boil.
  2. Simmer for 30 mins.
  3. Blend until smooth.
  4. Add salt and pepper to taste.
  5. Add following to soup: 8 oz. grilled, diced chicken cob fresh corn kernels.

Serve with avocado and queso fresco.