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Tortilla Soup II




Source of Recipe


Internet


List of Ingredients




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 tsp ground cumin
1 tsp salt -- (up to 2)
2 tbs cornstarch dissolved in a small amount of water
20 corn tortillas 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 -- (about 1 ounce per serving)
2 avocados -- peeled, pitted and sliced

Recipe



Puree cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat 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. Fry tortillas strips in oil until crisp; drain well. (Or just buy tortilla chips.)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.