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Zinfandeli's tortilla soup
Artist: _
Categories: Light, Mexican, North American, Soups & Stews, South American
Yield: 8
Rating: 0
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Ingredients:
1 tbspVegetable Oil (or two)
1 1/2 tspGarlic, fresh, chopped
8 Corn Tortillas, chop coarse
2 cupOnion puree
1 tspCayenne pepper
2 tbspCumin powder
3 Bay Leaves
3/4 cupTomato Paste
1 1/2 tbspChicken Base (See note)
1/2 cupWater
1/4 cupCilantro, fresh, chopped
2 tbspEpazote, 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:
1Garnish notes: chicken breasts should be cooked and diced.
2In large dutch oven, heat vegetable oil.
3Add garlic and 8 chopped corn tortillas.
4Saute until tender.
5Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water.
6Simmer 20 minutes.
7Add chopped cilantro and epazote.
8Remove bay leaves.
9Blend mixture briefly in food processor.
10Strain through colander.
11Adjust seasoning if necessary.
12Add salt and pepper to taste.
13To serve, spoon a portion of soup in individual serving bowls..
14Garnish with diced chicken, avocado, fried tortilla strips and cheese.
15Serve immediately.
16Makes 8-10 6-ounce servings.
17Note: tone"s chicken soup base was found at sam"s wholesale club in san antonio.....
18Recipe from arlene lightsey"s column, "chefs" secrets", 5 dec 90 zinfandeli"s is located at 741 w.
19Ashby place, san antonio, texas
 
 
 
 

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