TORTILLA SOUP

TORTILLA SOUP

1 chicken (3 pounds)

5 quarts cold water

1 Tbsp. ground cumin

1/2 cup chopped fresh cilantro

1Tbsp. salt

1 large sliced carrot 

3 sliced celery ribs 

1 large chopped onion

1 1/2 teaspoons coarse pepper

2 garlic cloves

2 teaspoons dried oregano 

Garnish:

Monterey Jack cheese

Lime slices

3 cups fried tortilla strips

1 1/2 cups diced avocado

Place all ingredients in a large stock pot.  Bring toa boil and simmer, covered for 1 1/2 to 2 hours.  Remove chicken from broth.  Remove meat from bones and cut chicken into strips.  Strain liquid, discard vegetables. And taste for salt.

When ready to serve, add to hot broth:

3 cups diced fresh tomatoes 

2 cups chopped green onions

1/4 cup fresh cilantro 

Chicken