1
Reserve for garnish, the fresh cilantro, lime, tostada shells, avocado and sour cream.
2
Heat olive oil in a medium pot over medium heat, add the onion and green pepper and saute, until tender and slightly browned. (About 10-15 minutes)
3
add the chili powder and cumin and continue cooking and stirring a few minutes more...add the chicken stock, and (optionally a dash of cayenne pepper), and bring to a boil...cooking about 20 minutes for flavors to blend.
4
Remove from heat, using a blender (immersion is easiest) and blend until smooth.
5
Return to pot and add chicken pieces and warm thoroughly.
6
Ladle into bowl and add 1/2 of above garnish per bowl. Enjoy.
