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