Crumly Cogwhells Tortilla Soup

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. 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