Zinfandeli's Tortilla Soup
Recipe
- Title:
- Zinfandeli's Tortilla Soup
- Categories:
- Soups/stews, Mexican
- Yield:
- 8 servings
Ingredients
- 1 tb Vegetable Oil (Or Two)
- 1/2 c Water
- 1 1/2 ts Garlic, Fresh, Chopped
- 1/4 c Cilantro, Fresh, Chopped
- 8
- Corn Tortillas, Chop Coarse
- 2 tb Epazote, Chopped
- 2 c Onion Puree
- 1
- Salt To Taste
- 1 ts Cayenne Pepper
- 1
- White Pepper To Taste
- 2 tb Cumin Powder
- 2
- Chicken Breasts, Cook & Dice
- 3
- Bay Leaves
- 1
- Chopped Avocado
- 3/4 c Tomato Paste
- 1
- Corn Tortilla Strips, Fried
- 1 1/2 tb Chicken Base (See Note)
- 1
- Shredded Monterey Jack
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.
[ Comment, Edit or Article Submission ]