Crumly Cogwheels Tortilla Soup

• 1 bunch cilantro washed well, leaves only
• 4 each garlic cloves
• 1 small onions chopped
• 2 each serrano chiles
• 10 ounces tomatoes, canned with green chilies
• 3 quarts chicken broth
• 8 ounces tomato sauce
• 2 to 3 teaspoons cumin ground
• 1 to 2 teaspoon salt
• 2 tablespoons cornstarch dissolved in a small amount of water
• 20 each corn tortillas (6-inch) cut into thin strips
• 1 x vegetable oil
• 2 cups chicken breasts grilled or poached, shredded, about 2 ounces per serving
• 1 1/2 cups monterey jack cheese
• 2 each avocados peeled, pitted, sliced

1. Puree cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor.
2. Heat stock and add pur?ed mixture with tomato sauce, cumin and salt.
3. Bring to a boil, reduce heat and simmer about 1 hour.
4. Stir dissolved cornstarch into stock.
5. Fry tortillas strips in oil until crisp; drain well.
6. Divide tortilla strips among 10 to 12 bowls.
7. Top with chicken and ladle the stock over top.
8. Garnish with shredded cheese and 2 or 3 avocado slices.

cilantro washed well, garlic, onions, serrano chiles, tomatoes, chicken broth, tomato sauce, cumin ground, salt, cornstarch, corn tortillas, vegetable oil, chicken breasts, cheese, avocados

Taken from recipeland.com/recipe/v/crumly-cogwheels-tortilla-soup-40369 (may not work)