Serves 10 to 12
2 tablespoons vegetable oil
1 large onion, sliced
2 bay leaves
9 tomatoes cut in half
2 heads garlic
4 quarts water
1 chicken bouillon cube
3 drops Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce, or to taste
Salt to taste
3 cups diced cooked chicken
2 Hass avocados, peeled, pitted, and sliced
2 cups crumbled queso anejo (crumbly white Mexican cheese) or feta cheese
Fried tortilla strips
3 tablespoons chopped cilantro
1. Heat the vegetable oil in a large stockpot over medium-high heat. Add the onion, bay leaves, and peppercorns and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, garlic, and water and bring to a boil. Boil until the tomatoes are stating to fall apart, about 30 minutes.
2. Add the bouillon cube and cook for 20 minutes. Strain the soup into a large pot, pushing down on the solids with a potato masher or wooden spoon to force out all the juices. Discard the solids.
3. Bring the broth to a simmer over medium heat. Add the Tabasco sauce and Worcestershire, and season with salt. Ladle into bowls, and garnish with the chicken, avocados, cheese, fried tortilla strips, and cilantro.