Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable Oil (or two)
8 Corn Tortillas, chop coarse
1 ts Cayenne pepper
3 Bay Leaves
1 1/2 tb Chicken Base (See note)
1/4 c Cilantro, fresh, chopped
1 Salt to taste
2 Chicken breasts, cook dice
1 Corn Tortilla strips, fried
1 1/2 ts Garlic, fresh, chopped
2 c Onion puree
2 tb Cumin powder
3/4 c Tomato Paste
1/2 c Water
2 tb Epazote, chopped
1 White pepper to taste
1 Chopped Avocado
1 Shredded Monterey Jack

Garnish Notes: Chicken breasts should be cooked and diced.
Corn Tortilla strips should be deep fried.

In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped
corn tortillas. Saute until tender. Add onion puree, tomato puree,
cayenne pepper, cumin, bay leaves, tomato paste, chicken base and
water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove
Bay leaves. Blend mixture briefly in food processor. Strain through
colander. Adjust seasoning if necessary. Add salt and pepper to
taste. To serve, spoon a portion of soup in individual serving
bowls.. Garnish with diced chicken, avocado, fried tortilla strips
and cheese. Serve immediately.

Makes 8-10 6-ounce servings.

NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in
San Antonio.....

Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90
Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.

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