Zinfandeli's tortilla soup - s.a. express - arlene lights

8 servings

Quantity Ingredient
1 tablespoon Vegetable Oil (or two)
8 \N Corn Tortillas, chop coarse
1 teaspoon Cayenne pepper
3 \N Bay Leaves
1½ tablespoon Chicken Base (See note)
¼ cup Cilantro, fresh, chopped
1 \N Salt to taste
2 \N Chicken breasts, cook & dice
1 \N Corn Tortilla strips, fried
1½ teaspoon Garlic, fresh, chopped
2 cups Onion puree
2 tablespoons Cumin powder
¾ cup Tomato Paste
½ cup Water
2 tablespoons Epazote, chopped
1 \N White pepper to taste
1 \N Chopped Avocado
1 \N Shredded Monterey Jack
\N \N Corn Tortilla strips should be deep fried.

Garnish Notes: Chicken breasts should be cooked and diced.

In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately.

Makes 8-10 6-ounce servings.

NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio.....

Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.

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