Steve & Michelle’s Tortilla Soup

1/4 bunch cilantro, well washed (leaves only)

2-3 cloves of garlic

1 small onion, chopped

1/4 small can diced jalapeno peppers

6 cups chicken stock

8 oz. fresh tomatoes

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. sugar

2 tbsp. cornstarch dissolved in a small amount of water (optional)

Corn tortilla chips

1 cup cooked chicken

Monterey Jack cheese, shredded

1-2 avocados, peeled, pitted and diced

Sour cream (optional)

Puree cilantro, garlic, onion, jalapenos, sugar and tomatoes in a blender or food processor.

Heat stock and add pureed mixture, chicken, cumin and salt.  Bring to a boil and then reduce heat and simmer for about 30 minutes.  Stir dissolved cornstarch into stock (optional, we do not use cornstarch because we like thinner soup and the sour cream will thicken the soup a little as well).

Put tortilla chips in a bowl with cheese, avocados, and sour cream.  Ladle soup over; serve immediately.

Makes 6 to 8 servings.