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 teaspoons ground cumin (cominos) — (2 to 3)
1 teaspoon salt — (up to 2)
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 1/2 cups shredded monterey jack cheese — (up to 1)
— (about 1 ounce per serving) 2 avocados — peeled, pitted and
— sliced
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 most-requested recipe, said owner Paul Helm, who now operates Crumly Cogwheels as a full-service 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