Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately. Soup may be made one day ahead and gently reheated before serving with garnishes. Chefs Note: This soup has been on the menu at the restaurant at The Mansion on Turtle Creek since it opened in 1985. According to executive chef Dean Fearing, "When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customers desire." Posted to MC-Recipe Digest V1 #205 Date: 18 Aug 96 13:52:38 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM> NOTES : This hearty soup is served as a "Starter" at the Mansion. It is equally suitable on warm spring days as well as cold winter nights. It has been on The Mansions menu for over ten years.
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|Serving Size: 1 Serving (843g)|
|Recipe Makes: 8|
|Calories from Fat: 476 (48%)|
|Amt Per Serving||% DV|
|Total Fat 52.9g||71 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 43.2mg||13 %|
|Sodium 894.4mg||31 %|
|Potassium 1388.4mg||37 %|
|Total Carbohydrate 105g||31 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 90.4g|
|Protein 32.1g||46 %|
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Calories per serving: 1000
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