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1. Fry the tortillas until crisp.
2. In a large stock pot, sauté the onions, serranos, and garlic.
3. Add vegetable stock and remaining ingredients.
4. Cook until peppers are soft.
5. Adjust seasoning as needed.
6. When cool, blend until smooth.
7. Cool completely until ready to use.
8. To serve, plate with shredded rotisserie chicken, mashed avocados, and fried tortilla strips
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