Cogwheels Tortilla Soup

Cogwheels Tortilla Soup

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 tsp ground cumin
1 tsp salt -- (up to 2)
2 tbs cornstarch dissolved in a small amount of water
20 corn tortillas 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 -- (about 1
ounce per serving)
2 avocados -- peeled, pitted and sliced

Puree cilantro, garlic, onion, peppers and tomatoes
with green chilies in a blender or food processor. Heat
stock and add pureed 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.