Yield: 8 Servings
|3 tablespoons||Corn oil|
|4||Corn tortillas -- coarsely|
|6||Cloves garlic -- finely|
|1 tablespoon||Fresh epazote -- chopped|
|(or 1 tablespoon chopped|
|1 cup||Fresh onion puree|
|2 cups||Fresh tomato puree|
|1 tablespoon||Cumin powder|
|2 teaspoons||Chili powder|
|2||Whole bay leaves|
|4 tablespoons||Canned tomato puree|
|2 quarts||Chicken stock|
|Salt -- to taste|
|Cayenne pepper -- to taste|
|1||Cooked chicken breast -- cut|
|1||Avocado -- peel, seed &|
|1 cup||Cheddar cheese -- shredded|
|3||Corn tortillas, cut in|
|Strips -- fried crisp|
Heat oil in a large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Soup may be made one day ahead and gently reheated before serving with garnishes.
Chef's Note: This soup has been on the menu at the restaurant at The Mansion on Turtle Creek since it opened in 1985. According to executive chef Dean Fearing, "When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's desire." Recipe By : Dean Fearing of The Mansion on Turtle Creek From: Caitlin Davis Carlson, Seaview,wa