Tortilla Soup

14 1/2 oz. can tomatoes, undrained
1 med. onion, diced
1 clove garlic, minced
2 tbsp. *cilantro or parsley
1/4 tsp. sugar
Salt and pepper
Tabasco to taste
5 c. chicken broth
2 chicken breasts, boiled, deboned
and cubed
2 c. Monterey Jack cheese, cubed
2 med. avocados, cubed
Tortilla chips
This is the "hot" recipe at Dallas restaurants. In blender
combine undrained tomatoes, onion, garlic, cilantro and sugar.
Blend until chunky. In large saucepan, add vegetable mixture and
chicken broth and chicken pieces. Simmer 20 minutes, season to
taste. To serve: place cheese, avocado, and broken chips on bottom
of bowl. Pour hot soup over this in bowl. Serves 4-6 people.
*(Most stores carry this spice with parsley).