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

8 servings

Ingredients

QuantityIngredient
1tablespoonVegetable Oil (or two)
8Corn Tortillas, chop coarse
1teaspoonCayenne pepper
3Bay Leaves
tablespoonChicken Base (See note)
¼cupCilantro, fresh, chopped
1Salt to taste
2Chicken breasts, cook & dice
1Corn Tortilla strips, fried
teaspoonGarlic, fresh, chopped
2cupsOnion puree
2tablespoonsCumin powder
¾cupTomato Paste
½cupWater
2tablespoonsEpazote, chopped
1White pepper to taste
1Chopped Avocado
1Shredded Monterey Jack
Corn Tortilla strips should be deep fried.

Directions

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.