Cogwheels Tortilla Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
1 bunch cilantro -- washed well, leaves only
4 cloves garlic
1 small onion -- chopped
2 fresh serrano peppers
1 can (10 oz size) tomatoes with green chilies
3 quarts chicken stock
1 can (8 oz size) tomato sauce
2 teaspoons ground cumin
1 teaspoon salt, or more to taste
2 tablespoons 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
1 1/2 cup shredded Monterey jack cheese
2 avocados -- peeled, pitted and sliced

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Directions:

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. Divide tortilla strips among serving bowls. Top with chicken and ladle the stock over top. Garnish with shredded cheese and avocado slices.

This recipe from CDKitchen for Cogwheels Tortilla Soup serves/makes 10

Recipe ID: 73806

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