3 (10 oz. ea.) chicken breasts
7 quarts water
6 oz. chicken base (I use Minors)
1/2 clove fresh garlic
2 oz. garlic powder
2 oz. cumin
1 oz. black pepper
1 1/2 medium yellow onions, chopped
1 carrot, sliced
1 medium green zucchini, cubed
1 medium potato, diced
1/4 head cabbage, sliced
2 hot jalapeno peppers, sliced
1/2 bunch of celery, chopped
2 oz. rice
23 oz. tomato juice
1 1/2 quarts canned whole peeled tomatoes
2 oz. chipotle peppers in adobo sauce (smoked chilies found in most Texas markets) optional
1/4 bunch of cilantro (leaves only)

In a 2 1/2 gallon pot add chicken breasts, chicken base, garlic, garlic powder, cumin and black pepper to 7 quarts of water and bring to a rolling boil for 10 minutes. Add yellow onions, carrots, zucchini, potato, cabbage, jalapenos, celery, rice and tomato juice and boil again for 5 minutes. Then add tomato juice and tomatoes and cook slowly for 20 minutes.

Puree chipotle peppers and adobo sauce (you may add a small amount of water and add to other ingredients). Simmer for 5 minutes. Just before serving, remove chicken and cut into strips; float cilantro leaves on top of soup for best flavor.

TO SERVE:

corn tortillas (cut into strips and fried until crisp)
1 lb. shredded cheddar cheese
3-4 avocados, peeled, seeded and quartered length-ways

Place tortilla strips on bottom of each soup bowl and cover with hot soup. Add ample chicken strips and cheddar cheese to each bowl. Allow cheese to melt; garnish with avocado. Serve immediately with warm flour tortillas and butter.

Serves 15.

Submitted by: C. Marchand