Pur?e cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat stock and add pur?ed 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. "After the recipe for Crumly Cogwheels Cheesecake appeared in the Food section April 2, several loyal fans of the former restaurant at 1200 Milam wrote to ask for other favorite recipes, including the Tortilla Soup. It is their most-requested recipe, said owner Paul Helm, who now operates Crumly Cogwheels as a full-service catering company. Helm suggests adjusting the amounts of tortillas, chicken, cheese and avocado to your personal taste." Houston Chronicle, May, 1997 By Lou Parris
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|Serving Size: 1 Serving (1035g)|
|Recipe Makes: 10|
|Calories from Fat: 256 (23%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 34.9mg||11 %|
|Sodium 1204.4mg||42 %|
|Potassium 1608.2mg||42 %|
|Total Carbohydrate 176.8g||52 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 152.1g|
|Protein 39.9g||57 %|
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Calories per serving: 1090
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