Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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