Zinfandeli's tortilla soup Recipe

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Zinfandeli's tortilla soup

Artist:	_	Yield:	8
Categories:	Light, Mexican, North American, Soups & Stews, South American	Rating:	0
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Ingredients:

1	tbsp	Vegetable Oil (or two)
1 1/2	tsp	Garlic, fresh, chopped
8		Corn Tortillas, chop coarse
2	cup	Onion puree
1	tsp	Cayenne pepper
2	tbsp	Cumin powder
3		Bay Leaves
3/4	cup	Tomato Paste
1 1/2	tbsp	Chicken Base (See note)
1/2	cup	Water
1/4	cup	Cilantro, fresh, chopped
2	tbsp	Epazote, chopped
1		Salt to taste
1		White pepper to taste
2		Chicken breasts, cook & dice
1		Chopped Avocado
1		Corn Tortilla strips, fried
1		Shredded Monterey Jack

Procedures:

1	Garnish notes: chicken breasts should be cooked and diced.
2	In large dutch oven, heat vegetable oil.
3	Add garlic and 8 chopped corn tortillas.
4	Saute until tender.
5	Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water.
6	Simmer 20 minutes.
7	Add chopped cilantro and epazote.
8	Remove bay leaves.
9	Blend mixture briefly in food processor.
10	Strain through colander.
11	Adjust seasoning if necessary.
12	Add salt and pepper to taste.
13	To serve, spoon a portion of soup in individual serving bowls..
14	Garnish with diced chicken, avocado, fried tortilla strips and cheese.
15	Serve immediately.
16	Makes 8-10 6-ounce servings.
17	Note: tone"s chicken soup base was found at sam"s wholesale club in san antonio.....
18	Recipe from arlene lightsey"s column, "chefs" secrets", 5 dec 90 zinfandeli"s is located at 741 w.
19	Ashby place, san antonio, texas