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Mission Inn Tortilla Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwester
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion -- diced
28 oz Tomatoes -- diced, canned
1 Whole jalapeno pepper (or
Serrano) -- diced
6 oz Vegetable-juice cocktail
(V-8)
2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more) --
Minced
1 1/2 tb Tomato paste
1/2 c Fresh cilantro -- chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas -- 6-inch
Size
Vegetable oil -- for frying
1 c Avocado -- diced
2 c Grilled chicken breast --
Diced
1/4 c Fresh cilantro -- chopped
1 c Cheddar cheese -- grated
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.
Chef's Notes: This recipe was shared by Joe D.
Cochran, Jr., the executive chef at the Mission Inn in
Riverside, California.
Recipe By : Mission Inn, Riverside, CA via LA
Times 10/26/95
From: Caitlin Davis Carlson, Seaview,wa
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