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 chilies 3 quarts chicken stock 1 (8-ounce) can tomato sauce 2 or 3 teaspoons ground cumin (cominos) 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 Directions:1. Puree cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat stock and add purйed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. 2. 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. |