Recipe for cooking crumly cogwheels tortilla soup

Soups for Salads :: Copy-Cat Soups

Crumly Cogwheels Tortilla Soup

Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed)

Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste.

1 lrg. bunch cilantro, washed well (leaves only)
4 garlic cloves
1sm. onion, chopped
2 fresh serrano peppers
1(10 oz.) can tomatoes with green chiles
3 qt. chicken stock
1 (8 oz.) can tomato sauce
2 or 3 tsp. ground cumin
1 to 2 tsp. salt
2 Tbsp. cornstarch, dissolved in a sm. amount of water
Corn tortillas (about 20), cut into thin strips
Canola oil
2 C. shredded grilled or poached chicken breasts (about 2 oz. per servings)
1 to 1 1/2 C. shredded Monterey jack cheese (about 1 oz. per servings)
2 avocados, peeled, pitted and sliced

Pure cilantro, garlic, onion, peppers and tomatoes with green chiles in a blender or food processor.

Heat stock and add pured mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hr.. 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 approximately 10 to 12 servings.