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Ingredients

• 6 skinless, boneless chicken breast halves
• 3 cups vegetable oil for frying
• 36 (6 inch) corn tortillas, cut into strips
• 15 cups water
• 15 cubes chicken bouillon
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 1 small onion
• 3 cloves garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1/4 cup dried oregano
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 3 cups shredded Monterey Jack cheese
• 3 avocado - peeled, pitted and sliced

Description

An Authentic, Savory Soup From The Mexican Food Capital Of The World - El Paso Texas! You Can Cut Back On Some Of The Fat By Baking The Tortilla Strips Instead Of Deep-frying.

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