In a deep skillet or deep-fryer heat several inches of oil to 360 degrees. Cut 1 tortilla into thin strips and fry until crispy; remove, drain on paper towels and set aside for garnish. Fry remaining tortillas, one at a time, and cook, turning once, until crisp; drain, cool and smash to crumbs. In a large soup pot heat 1 tablespoon oil, add chicken, and cook to seal in juices, 5 minutes. Add onions, jalapenos and garlic, and cook 4 minutes. Add tomatoes and stock, bring to a boil, reduce heat to medium, cover and simmer 30 minutes. Stir in cilantro, seasonings and tortilla crumbs. Simmer 30 minutes more, until soup is thickened and flavors are well-blended; adjust seasonings. If a smooth and refined soup is desired, blend with an immersion blender or in a blender and strain. Serve garnished with reserved tortilla strips and a dollop of sour cream. This recipe yields 6 to 8 servings.

Recipe

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Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com