Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed)

Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste.

1 large bunch cilantro, washed well (leaves only)
4 garlic cloves
1small onion, chopped
2 fresh serrano peppers
1(10 ounce) can tomatoes with green chiles
3 quarts chicken stock
1 (8 ounce) can tomato sauce
2 or 3 teaspoons ground cumin
1 to 2 teaspoons salt
2 tablespoons cornstarch, dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips
Vegetable oil
2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1 to 1 1/2 cups shredded Monterey jack cheese (about 1 ounce per serving)
2 avocados, peeled, pitted and sliced

Pur? cilantro, garlic, onion, peppers and tomatoes with green chiles in a blender or food processor.

Heat stock and add pur?d 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.