Soup: ojai valley inn tortilla soup Recipe

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Soup: ojai valley inn tortilla soup

Artist:	_	Yield:	4
Categories:	Chicken, Poultry, Soups & Stews	Rating:	0
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Ingredients:

1 1/2	lbs	Large tomatoes, quartered
1	med	Onion, quartered
1/2	cup	Plus 3 tbl. vegetable oil
4		Corn tortillas, coarsely
		Chopped
6		Garlic cloves, finely
		Chopped
8	cup	Chicken stock or canned
		Low-salt broth
1/4	cup	Tomato paste
1	tbsp	Chopped fresh cilantro
1	tbsp	Ground cumin
2	tsp	Chili powder
2		Bay leaves
		?/td>
3		Corn tortillas, cut into
		2-inch-long ?inch-wide
		Strips
		?/td>
1	cup	Diced cooked chicken
1		Avacado, peeled, pitted
		Diced
1	cup	Shredded cheddar cheese
		Sour cream

Procedures:

1	Puree tomatoes and onion in processor until mixture is smooth as possible.
2	Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
3	Add chopped tortillas and garlic and saute" 2 minutes.
4	Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil.
5	Reduce heat and simmer 30 minutes.
6	Season to taste with salt.
7	Strain soup through coarse sieve, pressing on solids with back of spoon.
8	(can be prepared 1 day ahead.
9	Cover and refrigerate).
10	Heat remaining ?cup vegetable oil in heavy large skillet over high heat.
11	Add tortilla strips and cook until crisp and golden about 3 minutes.
12	Transfer to paper towels and drain well.
13	Bring soup to simmer.
14	Ladle into bowls.
15	Serve, passing tortilla strips, chicken, avacado, cheese and sour cream.
16	Served at the ojai valley inn, ojai, california.