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Crumly Cogwheels Tortilla Soup




Source of Recipe


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


Recipe Introduction


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


List of Ingredients




1 large bunch cilantro, washed well (leaves only)
4 garlic cloves
1small 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

Recipe



Purée cilantro, garlic, onion, peppers and tomatoes with green chiles 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.