Ingredients:
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Directions:
Chop 4 tortillas and cut the remaining 2 into match-long strips. Separate and peel garlic. Cut fresh chicken into 1/8-inch strips. In a large pot, heat oil over medium heat. Add chopped tortillas, onions, garlic cloves, green chilis (with juice) and cumin. Cook, stirring occasionally, until onions are translucent - about 7 minutes. Add chicken stock, tomatoes and epazote, if using, and the salt. Bring to a boil. Reduce heat and simmer for 45 minutes.
Place soup in a food processor or use a hand blender to puree. Bring the soup to a simmer over medium heat. Add the chicken and pepper and simmer until chicken is cooked through (about 5 minutes). If using pre-cooked chicken, just allow chicken to heat through.
Cut the avocado into ¼-inch dice. Distribute the remaining tortillas (matchsticks), the avocado and the cheese among individual bowls. Ladle the soup over and sprinkle top with cilantro leaves, if using. You can also drop a teaspoon of sour cream on the soup for a delightful presentation. |
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