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).