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Cinco de Mayo: Crumly Cogwheels Tortilla Soup

Source of Recipe


Paul Helm, of Crumly Cogwheels






List of Ingredients



• 1 large bunch cilantro, washed well (leaves only)
  
• 4 cloves garlic
  
• 1 small onion, chopped
  
• 2 fresh serrano peppers
  
• 1 (10-oz.) can tomatoes with green chilies
  
• 3 quarts chicken stock
  
• 1 (8-oz.) can tomato sauce
  
• 2 to 3 tsp ground cumin
  
• 1 to 2 tsp salt
  
• 2 Tbsp 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
  
• 1 to 1-1/2 cups shredded Monterey Jack cheese
  
• 2 avocados, peeled, pitted and sliced
  






Instructions



1. Puree cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor.
   
   
2. Heat the chicken 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.
   
   
3. Fry tortilla strips in oil until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and ladle the stock over the top. Garnish with shredded cheese and 2 or 3 avocado slices.
   
   Makes 10 to 12 servings.