5 cups chicken stock (or vegetable stock)
5 dried California chilies
2 jalapenos (or more if you like more spice)
1 medium yellow zucchini
5 cloves of garlic
3 medium tomatoes
Six corn tortillas
3 large avocados
Salt to tasteSalt to taste1. Boil the chicken stock and dried chilies together until soft. About 15 minutes
2. Remove the chilies and blend together with the tomatoes and garlic. Add back to the soup pot.
3. Thinly slice the onion, zucchini and jalapenos and add to the pot. Boil until tender, about 15 minutes. Salt to taste.
4. Dice the avocados, chop the cilantro and slice the tortillas.
5. Ladle the soup into bowls and garnish with the avocados, cilantro and tortillas strips. Serves six.