Cogwheels Tortilla Soup

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Cogwheels Tortilla Soup

1 bunch cilantro -- washed well, leaves only

4 garlic cloves

1 small onion -- chopped

2 fresh serrano peppers

1 can (10-ounce) tomatoes with green chilies

3 quarts chicken stock

1 can tomato sauce (8 oz)

2 tsp ground cumin

1 tsp salt -- (up to 2)

2 tbs cornstarch dissolved in a small amount of water

20 corn tortillas cut into thin strips

Vegetable oil

2 cups shredded grilled or poached chicken breasts

(about 2 ounces per serving)

1 1/2 cups shredded Monterey jack cheese -- (about 1

ounce per serving)

2 avocados -- peeled, pitted and sliced

Puree cilantro, garlic, onion, peppers and tomatoes

with green chilies in a blender or food processor. Heat

stock and add pureed mixture with tomato sauce, cumin

and salt. Bring to a boil, reduce heat and simmer about

1 hour. Stir dissolved cornstarch into stock. Fry

tortillas strips in oil until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and ladle the stock over top. Garnish with shredded cheese and 2 or 3 avocado slices. Makes 10 to 12 servings.

 

 

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