Tortilla Soup

• 1 chicken (3 lb.), cut in pieces
• 2 lb. tomatoes, diced
• 1 onion, chopped
• 1 bunch fresh cilantro, chopped
• 1 Tbsp. salt or to taste
• 3 corn tortillas, cut in strips and fried
• 8 c. water
• 1 green bell pepper, chopped
• 2 c. cooked white rice
• 1 Tbsp. cumin
• 1/2 Tbsp. black pepper
• guacamole sauce to taste

1. Cook chicken in 8 cups water 30 to 40 minutes.
2. Set aside; cool and debone.
3. Add tomatoes, bell pepper, onion and cilantro to chicken broth.
4. Bring to boil; reduce heat and simmer 20 to 30 minutes, then cool to room temperature.
5. Remove tomatoes, bell pepper, onion and cilantro from liquid and puree.
6. Return pureed mixture and broth to heat.
7. Bring to boil; reduce heat to simmer and add cooked rice, deboned chicken, cumin, salt and pepper; serve hot.
8. Garnish with tortilla strips and guacamole.

chicken, tomatoes, onion, fresh cilantro, salt, corn tortillas, water, green bell pepper, white rice, cumin, black pepper, guacamole sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496742 (may not work)