Crumly Cogwheels Tortilla Soup

Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste.

Yield: 10 to 12 servings

Ingredients

• 1 large bunch cilantro, washed well (leaves only)
• 4 garlic cloves
• 1 small onion, chopped
• 2 fresh serrano peppers
• 1 (10 ounce) can tomatoes with green chiles
• 3 quarts chicken stock
• 1 (8 ounce) can tomato sauce
• 2 or 3 teaspoons ground cumin
• 1 to 2 teaspoons salt
• 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 to 1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per serving)
• 2 avocados, peeled, pitted and sliced

Instructions

1. Puree cilantro, garlic, onion, peppers and tomatoes with green chiles in a blender or food processor.
2. Heat stock and add pureed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour.
3. Stir dissolved cornstarch into stock.
4. Fry tortillas strips in oil until crisp; drain well.
5. 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.

Attribution

Crumly Cogwheels, Houston, Texas (restaurant is now closed)