4 Corn tortillas, finely chopped
1 bunch of fresh chopped cilantro or epazote
1 tablespoon fresh garlic
1 cup of onion puree
2 cups fresh tomato puree
1 tablespoon cumin powder
2 teaspoons chili powder
2 bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
1 cup cooked shredded chicken breast
1 avocado
1 cup shredded cheddar cheese
3 corn tortillas-cut into strips fried crisp
Heat oil and saute tortillas with garlic and cilantro until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again and reduce to simmer. Add salt and cayenne pepper to taste and cook for 30 minutes. Transfer soup to a food processor and process until thick. Add in chicken. Garnish with crispy tortillas, cheddar cheese and avacado. Servces 8 to 10.
From the Argyle Club in San Antonio Texas.
Thank you Lindsey Frampton
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