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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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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.
| Ingredients:
1 Tablespoon(s) vegetable oil (or two) 1/2 c water
1 1/2 Teaspoon(s) garlic, fresh, chopped 1/4 c cilantro, fresh, chopped
8 corn tortillas, chop coarse2 tb epazote, chopped
2 Cup(s) onion puree 1 ea salt to taste
1 Teaspoon(s) cayenne pepper 1 ea white pepper to taste
2 Tablespoon(s) cumin powder 2 ea chicken breasts, cook & dice
3 bay leaves 1 ea chopped avocado
3/4 Cup(s) tomato paste 1 ea corn tortilla strips, fried
1 1/2 Tablespoon(s) chicken base (see note) 1 ea shredded monterey jack |
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