Mission Inn Tortilla Soup

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Mission Inn Tortilla Soup Ingredients

1 1/2 ts Butter	1 Clove garlic (or more);
1 1/2 ts Olive oil	1 1/2 tb Tomato paste
1 lg Yellow onion; diced	1/2 c Fresh cilantro; chopped
28 oz Tomatoes; diced, canned	1 tb Cornstarch
1 Whole jalapeno pepper (or	1 tb Water
6 oz Vegetable-juice cocktail	6 Corn tortillas; 6-inch size
2 tb Chicken stock	Vegetable oil; for frying
2 c Hot water	1 c Avocado; diced
3/4 ts Ground cumin	2 c Grilled chicken breast;
3/4 ts Paprika	1/4 c Fresh cilantro; chopped
1 pn Chili powder	1 c Cheddar cheese; grated
1/2 ts White pepper

Instructions for Mission Inn Tortilla Soup

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes. Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chefs Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 18:16:53 -465800 From: Terry Pogue

Main Ingredient: ChickenCuisine: Uncategorized

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