This is the "hot" recipe at Dallas restaurants.

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

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).