Crumly Cogwhells Tortilla Soup

Back in the late 80's when I started my career I worked downtown (Houston) and often had lunch at this wonderful restaurant in the tunnel system of town. The restaurant was called Crumly's; which is no longer a working restaurant but does catering.  This soup is by far one of my favorites so I wanted to share it with my friends. 

You can add veggies to this or what ever you would like to make this your own. Don't be afraid to experiement.


 Crumly Cogwheels Tortilla Soup

Recipe By     : Crumly Cogwheels & Houston Chronicle, May 1997
Serving Size  : 10   Preparation Time :0:00
Categories    : Mexican/Tex-Mex                  Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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      teaspoons     ground cumin (cominos) -- (2 to 3)
    1      teaspoon      salt -- (up to 2)
    2      tablespoons   cornstarch dissolved in a small amount of
                         -- water
                         corn tortillas (about 20) -- 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 -- (up to 1)
                         -- (about 1 ounce per serving)
    2                    avocados -- peeled, pitted and
                         -- sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed 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. (Note: you can now buy tortilla strips near the salad condiments)

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.
  “After the recipe for Crumly Cogwheels Cheesecake appeared in the Food
section April 2, several loyal fans of the former restaurant at 1200 Milam
wrote to ask for other favorite recipes, including the Tortilla Soup. It is
their most-requested recipe, said owner Paul Helm, who now operates Crumly
Cogwheels as a full-service catering company. Helm suggests adjusting the
amounts of tortillas, chicken, cheese and avocado to your personal taste.”
Houston Chronicle, May, 1997