Recipe - Crumly Cogwheels Tortilla Soup

1 bn Cilantro, washed well
(leaves only)
4 Garlic cloves
1 small Onion, chopped
2 Fresh serrano peppers
1 cn (10ounce) tomatoes with
green chilies
3 qt Chicken stock
1 cn Tomato sauce (8 oz)
2 teaspoon Ground cumin (cominos), (2
to 3)
1 teaspoon Salt, (up to 2)
2 tablespoon Cornstarch dissolved in a
small amount of water
Corn tortillas (about 20),
cut into thin strips
Vegetable oil
2 cup Shredded grilled or poached
chicken breasts (about 2
ounces per serving)
1 One half cups shredded monterey
jack cheese, (up to 1)
(about 1 ounce per serving)
2 Avocados, peeled, pitted and
cut or sliced up

Pur‚e cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add pur‚ed 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. "After the recipe for
Crumly Cogwheels Cheesecake appeared in the Food section April 2, several
loyal fans of the former restaurant at 1200 Milam wrote to ask for other
favorite recipes, including the Tortilla Soup. It is their mostrequested
recipe, said owner Paul Helm, who now operates Crumly Cogwheels as a
fullservice catering company. Helm suggests adjusting the amounts of
tortillas, chicken, cheese and avocado to your personal taste." Houston
Chronicle, May, 1997

By Lou Parris lbparris@earthlink.net on May 13, 1997

Recipe by: Crumly Cogwheels & Houston Chronicle, May 1997 Posted to
MCRecipe Digest V1 #620 by Lou Parris lbparris@earthlink.net on May 26,
1997