03-08-2005, 05:37 AM
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Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste.
1 large bunch cilantro, washed well (leaves only)
4 garlic cloves
1small onion, chopped
2 fresh serrano peppers
1(10 ounce) can tomatoes with green chiles
3 quarts chicken stock
1 (8 ounce) can tomato sauce
2 or 3 teaspoons ground cumin
1 to 2 teaspoons salt
2 tablespoons cornstarch, dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips
Vegetable oil
2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1 to 1 1/2 cups shredded Monterey jack cheese (about 1 ounce per serving)
2 avocados, peeled, pitted and sliced
Purée cilantro, garlic, onion, peppers and tomatoes with green chiles in a blender or food processor.
Heat stock and add puréed 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.[/size][/font]
Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste.
1 large bunch cilantro, washed well (leaves only)
4 garlic cloves
1small onion, chopped
2 fresh serrano peppers
1(10 ounce) can tomatoes with green chiles
3 quarts chicken stock
1 (8 ounce) can tomato sauce
2 or 3 teaspoons ground cumin
1 to 2 teaspoons salt
2 tablespoons cornstarch, dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips
Vegetable oil
2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1 to 1 1/2 cups shredded Monterey jack cheese (about 1 ounce per serving)
2 avocados, peeled, pitted and sliced
Purée cilantro, garlic, onion, peppers and tomatoes with green chiles in a blender or food processor.
Heat stock and add puréed 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.[/size][/font]