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).
 

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