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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8
2 onions, coarsely chopped
4 tomatoes, coarsely chopped, medium
3 tablespoons corn oil
4 6 inch corn tortillas, coarsely chopped
6 cloves garlic, minced
1 tablespoon cilantro, chopped, fresh
1 teaspoon cumin, ground
2 teaspoons red chili powder
2 bay leaves
¼ cup tomato purée, canned
8 cups chicken broth
salt, to taste
cayenne, to taste
1 cooked chicken breast, double, skinned, boned, and cut into strips
1 avocado, peeled, pitted, and cubed
1 cup cheddar cheese, shredded
3 6 inch corn tortillas, cut into thin strips and fried crisp
Place the chopped onions in a blender or a food processor and purée; set aside. Repeat process with the chopped tomatoes. Heat the oil in a large saucepan over medium heat. Sauté the tortillas with the garlic and cilantro until the tortillas are soft. Add the onion and tomato purée and bring to a boil. Add the cumin, chili powder, bay leaves, canned tomato purée, and chicken broth. Bring to a boil again, then reduce to a simmer. Add the salt and cayenne to taste and cook, stirring frequently, for 30 minutes. Skim any fat from the surface. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips.
Serve immediately.