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CHICKEN - Tortilla Soup :]>
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| 1 16 ounce canned tomatoes, coarsely chopped, with juice | |
| 2 cloves | garlic, minced |
| 1/2 cup | onion, chopped |
| 1 to 2 tablespoon | Oil |
| 8 cups | chicken stock |
| 1 teaspoon | cumin, ground |
| 1 teaspoon | white pepper |
| 3 to 4 tablespoons | tomato sauce |
Puree Tomatoes with garlic and onion. Transfer to 3 quart sauce pan and sauté in hot oil for 5 to 10 minutes. Add stock and seasoning and simmer uncovered for 30 to 45 minutes until reduced and flavorful.
Adjust seasonings to taste adding tomato sauce and more cumin if desired.
Serve with avocados, tortillas, cooked chicken, Cheddar and Monterey Jack cheese, green onions and cilantro
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