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The Mansion's Tortilla Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Texas Southwester
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Corn oil
4 Corn tortillas -- coarsely
Chopped
6 Cloves garlic -- finely
Chopped
1 tb Fresh epazote -- chopped
(or 1 tablespoon chopped
Fresh cilantro)
1 c Fresh onion puree
2 c Fresh tomato puree
1 tb Cumin powder
2 ts Chili powder
2 Whole bay leaves
4 tb Canned tomato puree
2 qt Chicken stock
Salt -- to taste
Cayenne pepper -- to taste
1 Cooked chicken breast -- cut
In strips
1 Avocado -- peel, seed &
Cube
1 c Cheddar cheese -- shredded
3 Corn tortillas, cut in
Strips -- fried crisp
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.
Chef's 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
customer's desire."
Recipe By : Dean Fearing of The Mansion on Turtle
Creek
From: Caitlin Davis Carlson, Seaview,wa
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