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

8 servings

Ingredients

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

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