Sofrito is a flavor base made by sautéing onions and garlic in oil. In Latin America, each region has its own variation that incorporates native ingredients; the tomato-based sofrito here is common in Mexico. The key to the color and flavor of this soup is to fry the sofrito in the oil: it's imperative that it sizzles as soon as it hits the pot. (Stand back and use a long spoon!) Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

EatingWell Magazine, January / February 2021


Credit: Leigh Beisch

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, onion, garlic, cilantro, chile powder, cumin and oregano in a blender. Puree until smooth.

  • Heat oil in a large pot over medium-high heat. Add pasta and stir constantly until toasted, 1 to 2 minutes. Add the tomato mixture (careful, it will splatter). Cook, stirring, for 1 minute. Add broth, chicken and salt. Bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the chicken is cooked through (165°F), 10 to 12 minutes.

  • Transfer the chicken to a clean cutting board and shred. Return it to the pot. Serve the soup topped with avocado, along with lime wedges and hot sauce, if desired.

Nutrition Facts

1 ½ cups each
295 calories; fat 11g; cholesterol 47mg; sodium 424mg; carbohydrates 25g; dietary fiber 5g; protein 25g; sugars 5g; saturated fat 2g.